QUINOA GARDEN SALAD

Jan 30, 2012

smitten ⋅ fruits and veggies, gluten free, vegetarian ⋅ garden, quinoa, salad ⋅ No comments

Have you hugged a vegetarian today?  This is a healthy salad packed with all sorts of good-for-you’s and has a bright fresh flavor.  Never even heard of quinoa….See what all the rave is about.

*Quinoa-either you love it or hate it.  If not for the many vegetarians and vegans that pass through my camp life I probably would have never tried it, but glad I did!  It is a complete protein and a good source of  fiber and iron, so it’s packed full of goodness.  It’s easy to cook, inexpensive, and easy to find in regular grocery stores.  Don’t be afraid to give it a go.  This is a cold salad with a lemon dijon vinaigrette and lots of fresh veggies that can be prepped the day before and assemble the next day.

you can add any kind of vegetable or rinsed canned beans that you like to suit your fancy

 

1 cup red quinoa-or kind of your choice

1 cucumber - diced

1 large carrot peeled -diced

2 ribs celery -diced

1/2 small red onion-diced

2 cloved garlic-minced

1 bunch of flat leaf parsley coarsely chopped

 

·for the vinaigrette

juice and zest of one large lemon

1 tbls dijon mustard

1 tbls red wine vinegar

3 tbls olive oil

1 tsp kosher salt

1 tsp pepper

1/8 tsp cayenne pepper

 

Serves 4 side dishes

Prep cooking and getting acquainted time 2 hours-can be made ahead (see below)

 

Soak your quinoa in cold water for 15 minutes.  Meanwhile make the vinaigrette – in a large bowl mix together the lemon juice and zest, dijon, vinegar, salt, pepper and cayenne pepper after combined slowly stir in the olive oil and set aside.  Drain the quinoa in a fine mesh colander and add to a pot with 1 1/2 cups cold water.  Bring to a boil, cover and reduce to simmer-cook 30 minutes until you start to see “the tails” or germ releasing.  Drain and rinse with cold water in the colander for a couple minutes then add to the bowl with the vinaigrette it’s ok if  it’s still a little warm -it will soak up the vinaigrette better.  Add all of your prepared vegetables  and give it a stir.  Let sit in the fridge uncovered for an hour so all of the flavors can get acquainted-taste for seasoning before serve♥Enjoy

•If the quinoa soaked up too much of the vinaigrette after it sat in the fridge add another splash of vinegar or lemon juice and a splash of olive oil just to get things moving again-make sure to taste for seasoning.

•If making the day before store the vinaigrette and veggies in separate containers and the cooked and completely cooled quinoa (add a splash of olive oil just so it doesn’t stick) in a separate container as well in the fridge.  Stir all together and let sit in fridge for hour before serve.  

•other add in ideas-red bell pepper, garbanzo beans, black beans, green onion, broccoli, cooked and diced potato