B’s Quinoa Salad

Posted on Monday, August 20th, 2012 at 4:10 am

 

Quinoa (pronounced keen-wa) has been gaining massive popularity over the years and for very good reason. 

This near perfect food contains all of the eight essential amino acids (proteins) that we need, in addition to being high in essential fats, calcium and iron, vitamin E, and several of the B vitamins. 

It is also gluten-free, high in fiber, and low in sodium; clearly earning its super-food title.

To me, the uncooked quinoa seeds look like miniature white lentils and once cooked, they sprout a curly white tail. 

It cooks just like rice and I often use quinoa as a rice substitute or add it to soups. 

Aside from the fact that it’s a nutrient power house, what I love most about quinoa is its versatility. 

The taste isn’t overpowering so you can mix it with many different food combinations and flavors. 

My favorite way of eating quinoa is in the form of a salad as it’s a great way to increase your vegetable and raw food intake as well.

My recipe below is very forgiving so the measurements do not have to be exact. 

I usually mix in whatever vegetables I have on hand, so if you’re missing an ingredient or two or you want to make a few changes, it will probably still taste delicious!

 

Serves:  8 to 10 people

Ingredients:

1 C quinoa, uncooked

1 ¾ C water

3 carrots, chopped

2 green peppers, chopped

2 red peppers, chopped

1 broccoli, small florets & steamed

2 celery stalks & leaves, chopped

1 onion, chopped finely

1 bunch parsley (handful), finely chopped

1/2 cup pomegranate seeds (optional)

Dressing:

2 tsp garlic, crushed

2 lemons, squeezed

1 Tbsp extra virgin olive oil

salt (to taste)

pepper (to taste)

 

Directions:

1. In a medium sauce pot, bring water to a boil.  Rinse quinoa and add it to the water.  Add a pinch of salt (optional).  Cook for 10 to 15 minutes or until water evaporates and quinoa is cooked.  Let quinoa cool.  (Note, quinoa should be‘al-dente’).

2. Chop all of the vegetables and steam the broccoli florets (optional).

3. In a large mixing bowl, combine all of the vegetables with lemon juice, garlic, olive oil, and salt & pepper to taste.  Mix in the cooked quinoa and readjust the seasoning as the quinoa absorbs the dressing.

4. Refrigerate and enjoy!

 

B’s Quinoa Salad
Serves 12
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Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
  1. 1 C quinoa, uncooked,
  2. 1 ¾ C water,
  3. 3 carrots, chopped,
  4. 2 green peppers, chopped,
  5. 2 red peppers, chopped,
  6. 1 broccoli, small florets & steamed,
  7. 2 celery stalks & leaves, chopped,
  8. 1 onion, chopped finely,
  9. 1 bunch parsley (handful), finely chopped,
  10. 1/2 cup pomegranate seeds (optional),
Dressing
  1. 2 tsp garlic, crushed,
  2. 2 lemons, squeezed,
  3. 1 Tbsp extra virgin olive oil,
  4. salt (to taste),
  5. pepper (to taste)
Instructions
  1. In a medium sauce pot, bring water to a boil. Rinse quinoa and add it to the water. Add a pinch of salt (optional). Cook for 10 to 15 minutes or until water evaporates and quinoa is cooked. Let quinoa cool. (Note, quinoa should be ‘al-dente’).
  2. Chop all of the vegetables and steam the broccoli florets (optional).
  3. In a large mixing bowl, combine all of the vegetables with lemon juice, garlic, olive oil, and salt & pepper to taste. Mix in the cooked quinoa and readjust the seasoning as the quinoa absorbs the dressing.
  4. Refrigerate and enjoy!
BernaciseMe | Personal Training Dubai | Nutrition | Focal Upright Furniture UAE http://bernaciseme.com/
 

I’d love to hear your thoughts and the different combinations that you’ve tried.  Bon appétit!

 

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