Here is yet another lovely recipe from the Healthy Choices Cooking Demo by Darlene Blaney, PhD Nutritionist. It is a simple recipe, but delicious! And for those who really love quinoa salad, I've included a recipe for Thai Quinoa Salad as well, so if you cook up enough quinoa you can have a couple of different salads with minimum work load-- always nice to have in the fridge for summer meals!
HEALTHY CHOICES QUINOA SALAD
- 2 1/2 C. Water
- 1 1/2 C. Quinoa
- 1/2 tsp. Celtic Sea Salt
- Wash quinoa very well in fine-mesh colander under running water.
- Bring water to boil.
- Add Sea Salt and Quinoa.
- Cover and simmer for approximately 15 minutes until water is absorbed.
- Remove from heat and chill.
Add to the Salad:
- 1/2 C. Sliced Green Onion (or Chives)
- 1/2 C. Sliced Black Olives
- 1 Medium Ripe Tomato, diced
- 1/2 C. Cucumber, diced
- 1 Red or Orange Bell Pepper, seeded and diced
Dressing:
- 1/3 C. Olive Oil
- 2 T. Lemon Juice
- 1/2 tsp. Garlic Powder
- Sea Salt to Taste (optional)
- Mix dressing thoroughly
- Toss with Salad
- Allow salad to marinate in fridge for 30 minutes before serving. Serves 6.
|
Thai Quinoa Salad |
THAI QUINOA SALAD
- 2 1/2 C. Water
- 1 1/2 C. Quinoa
- 1/2 tsp. Celtic Sea Salt
- Wash quinoa very well in fine-mesh colander under running water.
- Bring water to boil.
- Add Sea Salt and Quinoa.
- Cover and simmer for approximately 15 minutes until water is absorbed.
- Remove from heat and chill.
- Toast peanuts (below) for 10 minutes in oven at 350F, watching so not to burn, and cool
Add to the Quinoa:
- 1 1/2 cups Shredded Red Cabbage
- 1 cup Carrots, julienned (matchsticks)
- 1/2 cup Cilantro, chopped
- 4-5 Thai Basil Leaves, minced
- 1/2 cup Green onion, cut at a bias
- 1/2 cup Unsalted Peanuts, toasted and chopped
Dressing:
- Juice of 2 Limes
- ¼ cup Organic Peanut Butter
- 3 tbsp Tamari
- 2 tbsp Liquid Honey
- 1 tsp Toasted Sesame Oil
- 1 tsp Olive Oil
- Water to thin
- 4-6 Lime wedges for garnish
- Gently assemble salad together in a medium-size bowl
- Blend up the Dressing
- Fold 1/2 Dressing into the salad and do a taste test-- if more is needed, add. Put the rest in a jar in the fridge for your next yummy Thai Quinoa Salad (or double the recipe for a pot luck)
- Garnish with the Lime wedges
- Chill for about 30 minutes to mingle the flavours. Serves 6.
Comments