Quinoa Two Ways

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Today presents quinoa salad two ways – one for the veggie lovers and one for the fruit & nut lovers. I had a package of Organic Arrowhead Mills quinoa in my pantry and decided to make the whole thing, then split the cooked results into two salads. Here are the results.

Quinoa Vegetable Salad
Recipe from Handmade By Tracie

1/2 pkg Arrowhead Mills Organic Quinoa
1/2 Red Bell Pepper, diced
1/2 Yellow Bell Pepper, diced
1/3 Seedless Cucumber, diced
1-2 Carrots, peeled and diced
Handful of Grape Tomatoes, sliced in 1/2
Little bit of red onion, minced
1 clove garlic, minced
Fresh Basil, chopped
Balsamic Vinegar
Olive Oil
Salt + Pepper

Prepare quinoa according to package instructions. Once ready put in a mixing bowl and set aside to cool.

Add diced vegetables to bowl. Season with salt, pepper, fresh basil. Add minced garlic to bowl (note: if you prefer a more subtle flavor, you can add minced garlic to the quinoa while it is cooking instead). Drizzle olive oil on top and add balsamic vinegar to taste. Mix everything together.

Refridgerate and serve salad cold.

Quinoa Cranberry Salad
Recipe from Handmade By Tracie

1/2 pkg Arrowhead Mills Organic Quinoa
3/4 cup Whole Foods Dried Cranberries
1/2 cup Roasted Unsalted Whole Foods Cashews, coarselychopped
Little bit of red onion, minced
Juice of 1 Lemon
1/2 clove garlic, minced
Fresh Parsley, chopped
Balsamic Vinegar
Olive Oil
Salt + Pepper

Prepare quinoa according to package instructions. Once ready put in a mixing bowl and set aside to cool.

Add cranberries, cashews, and onion to bowl. Season with salt, pepper, fresh parsley. Add minced garlic to bowl (note: if you prefer a more subtle flavor, you can add minced garlic to the quinoa while it is cooking instead). Drizzle olive oil and a tiny splash of vinegar on top. Add lemon juice. Mix everything together.

Refridgerate and serve salad cold.

Note: I was out of fresh parsley when I made this so I substituted dried – definitely not the same. I imagine this would also be good with scallions instead of red onions.

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7 responses »

    • Quinoa has a fluffy texture that reminds me a bit of rice. It has a very light, slightly nutty taste. Depending on what you mix it with the flavor will adapt to the dish – also like rice. Just make sure you follow the package instructions and rinse it prior to cooking. That will remove the saponins and any potential bitterness (I’ve never had an issue with it).

      Quinoa is very versatile – you can cook it for breakfast with honey, nuts and berries, make salads with it, casseroles, add it to soups and stews, use it like rice.

      And it’s so healthy! It is a complete protein which means it has all of the amino acids nutritionally necessary. It’s high in iron, calcium, magnesium and fiber, and it’s naturally gluten-free. You can also get quinoa flour (which I’ve never tried).

      Interesting fact: even though we cook with it like a grain, it’s technically a seed related to spinach, beets and chard.

  1. Pingback: strange yet satisfying « just keep digging…

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