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    • All Blog Posts
  • Recipes
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    • Kitchen Gadgets
    • Slip into Silk
    • Work it Out
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Quinoa Salad


Cooking fluffy quinoa takes a little finessing.  But after a few failed attempts (and a little research), I think I have the winning formula.  Check it out below the recipe.

Picture
Ingredients
2 cups quinoa, cooked and cooled
1 cup chopped cucumber
4 tomatoes, chopped
1 avocado, sliced
Feta cheese, crumbled 

Dressing 
1/4 cup olive oil
1 tablespoon white balsamic (or champagne) vinegar
2 tablespoons fresh lemon juice
1 tablespoons maple syrup
Salt and pepper to taste
Directions
1) Mix dressing together and set aside.
2) Combine all other ingredients into a large bowl, except for the avocado.
3) Add the dressing and toss into the salad.  Top with avocado slices.

How to cook the perfect quinoa

​1) Thoroughly rinse quinoa in a fine mesh strainer: this is essential to remove the saponins - a bitter tasting, naturally occurring compound.
2) OPTIONAL - Heat a little olive oil in a pan over medium heat.  Add drained quinoa and cook for about 1 minute, stirring constantly.
3) Add quinoa and water (or broth) to a pan using a ratio of one part quinoa to two parts liquid.
4) Bring to a rolling boil.  Lower heat and cover.  Cook for 15 minutes.
5) Remove from heat and let stand for an additional 5 minutes.  Do not peek!
6) Fluff with a fork.

Let cool before refrigerating.  Quinoa can be stored in a sealed container for 3 to 5 days in the refrigerator, or up to 2 months in the freezer.
Choosing the right Quinoa
​
White:  This is the mildest tasting and cooks up the fluffiest.

Red:  A richer taste and chewier texture.  It holds its shape better and is a good choice for cold salads.

Black:  For the earthiest taste, choose black quinoa.
​Quinoa Quickie Facts
  • Pronounced "keen- wah"
  • Although often referred to as a grain, it is actually a seed.
  • Naturally gluten-free.
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