Quinoa-Veggie Salad
This is a great recipe if you have leftover roasted or grilled vegetables, or an assortment of vegetables in your refrigerator. I like to use a big variety of vegetables in this salad (whatever I have on hand, but I always like to include fresh spinach), but you can make a simple salad with just one or two vegetables of your choice.
1 c. quinoa, well rinsed in a fine sieve
1 3/4 c. water
2/3 c. vinaigrette, or more or less to taste (Greek, Italian, etc.; I sometime mix apple cider vinegar, olive oil, fresh lime juice, cumin, coriander, salt & pepper)
4 - 6 c. fresh vegetables*
Salt & freshly ground black pepper to taste
Optional: add raw halved cherry tomatoes, garnish with raw or toasted sunflower or pumpkin seeds
*I usually use 1 very large bunch of baby spinach, asparagus or broccoli, red bell peppers, carrots & corn, but any vegetable works: peas,green beans, Swiss chard, cauliflower, zucchini, fennel, butternut squash, etc.
Bring quinoa & water to a boil, lower heat to a simmer, and cook for ~ 20 minutes, or until water is absorbed.
Meanwhile, prepare vegetables. If using leftover roasted or grilled vegetables, simply chop the vegetables into bite-size pieces. If using fresh or frozen vegetables, cut the vegetables into bite-size pieces then steam the appropriate vegetables until they are crisp-tender (e.g., don't steam the red bell peppers). If using baby spinach (my personal favorite), don’t cook it; simply lay the spinach into the bottom of your large serving bowl and begin adding the hot vegetables & quinoa on top as they are cooked, mixing together so that the heat of the vegetables & quinoa begins steaming the spinach. Optional: add halved cherry tomatoes.
Add your choice of vinaigrette dressing and salt & pepper to taste. Serve warm or cold, sprinkled with seeds if desired. Enjoy!
This salad is wonderful served warm or cold. Leftovers are easy to pack in lunches. Quinoa is a complete protein, so this dish can be served as a side or main dish.
1 c. quinoa, well rinsed in a fine sieve
1 3/4 c. water
2/3 c. vinaigrette, or more or less to taste (Greek, Italian, etc.; I sometime mix apple cider vinegar, olive oil, fresh lime juice, cumin, coriander, salt & pepper)
4 - 6 c. fresh vegetables*
Salt & freshly ground black pepper to taste
Optional: add raw halved cherry tomatoes, garnish with raw or toasted sunflower or pumpkin seeds
*I usually use 1 very large bunch of baby spinach, asparagus or broccoli, red bell peppers, carrots & corn, but any vegetable works: peas,green beans, Swiss chard, cauliflower, zucchini, fennel, butternut squash, etc.
Bring quinoa & water to a boil, lower heat to a simmer, and cook for ~ 20 minutes, or until water is absorbed.
Meanwhile, prepare vegetables. If using leftover roasted or grilled vegetables, simply chop the vegetables into bite-size pieces. If using fresh or frozen vegetables, cut the vegetables into bite-size pieces then steam the appropriate vegetables until they are crisp-tender (e.g., don't steam the red bell peppers). If using baby spinach (my personal favorite), don’t cook it; simply lay the spinach into the bottom of your large serving bowl and begin adding the hot vegetables & quinoa on top as they are cooked, mixing together so that the heat of the vegetables & quinoa begins steaming the spinach. Optional: add halved cherry tomatoes.
Add your choice of vinaigrette dressing and salt & pepper to taste. Serve warm or cold, sprinkled with seeds if desired. Enjoy!
This salad is wonderful served warm or cold. Leftovers are easy to pack in lunches. Quinoa is a complete protein, so this dish can be served as a side or main dish.
