If you haven't tried quinoa before, or if you have less than adventurous eaters in your family, this just may be the recipe you have been waiting for. With the familiar flavors of a traditional salad, this salad is a good introduction to the nutty, chewy and delicate texture of quinoa.
Quinoa is vegan and naturally gluten free so its a great options for potlucks and parties that everyone can enjoy.
This is just a base recipe that can be adjusted to what you have on hand and your preferences.
1 cup dry quinoa
2-3 cups chopped veggies (such as carrots, green onions, bell peppers, celery, cucumber, broccoli or cauliflower florets, cherry tomatoes, olives, pepperonicini, celery, etc).
3/4 -1 cup Italian salad dressing
salt and pepper to taste
Cook the quinoa according to the package directions. Rinse the quinoa unless the package says otherwise. Generally bring 1 cup of quinoa and 2 cups of water to a boil, then reduce the heat and simmer covered for 15 minutes until the water is absorbed and the quinoa is tender, translucent and curly tendrils release from the grains. Spread the quinoa out on a large plate and put in the fridge to cool.
Combine the quinoa, the vegetables and the salad dressing. Season with salt and pepper. Refrigerate for several hours or overnight.
Cook the quinoa according to the package directions. Rinse the quinoa unless the package says otherwise. Generally bring 1 cup of quinoa and 2 cups of water to a boil, then reduce the heat and simmer covered for 15 minutes until the water is absorbed and the quinoa is tender, translucent and curly tendrils release from the grains. Spread the quinoa out on a large plate and put in the fridge to cool.
Combine the quinoa, the vegetables and the salad dressing. Season with salt and pepper. Refrigerate for several hours or overnight.
No comments:
Post a Comment