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.
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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 2 tablespoons raw honey (runny) or 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.
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.
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.
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.