Tag Archives: quinoa

Rainbow Quinoa Salad

. Asia, picnic food, potluck food, salads, sides .

rainbow quinoa salad
Quinoa is a complete protein: that is, it contains all the amino acids. It’s also high in fiber, vitamins, and minerals, and it’s gluten free – a miracle food, right? Add edamame and veggies, and you have a nourishing, colorful, fun summer salad! The dressing is an Asian style mixup, tangy and a bit sweet – a perfect blend of flavors to accompany all of those veggies.

It may take some effort to cut up all the veggies, but to save some time you could check your favorite grocery produce department for pre-chopped peppers and cabbage and the freezer aisle for pre-shelled edamame. This recipe makes enough to feed a party or take to a potluck!

2 cups cooked, cooled quinoa
1/2 red bell pepper, diced
1/2 yellow bell pepper, diced
2 carrots, peeled and diced
1 cup edamame
1 cup red cabbage, thin sliced
chopped, fresh Italian flat-leaf parsley

Dressing:
3 Tbs. olive oil
3 Tbs. rice vinegar (unseasoned)
2 tsp. tamari
1 Tbs. agave nectar
2 tsp. fresh lime juice
1 1/2 tsp. toasted sesame oil
1 tsp. ginger root, minced
1 clove garlic, minced
1/2 tsp. salt
1/8 tsp. cayenne pepper

In a large bowl, mix cooled quinoa with the veggies. Whisk dressing ingredients together and pour dressing over the quinoa and veggie mixture. Mix well. Garnish with parsley.

quinoa & corn salad

. Mexico/Central America, picnic food, salads . , , , ,

quinoa_corn_salad
This summer salad features delightfully crunchy quinoa and sweet corn kernels in a tangy dressing. Never tried quinoa? It’s similar to millet; look for it in the bulk section of your local natural foods store. We used red quinoa for this recipe, but other colors are available.

1 cup quinoa, rinsed and drained
1/2 tsp. salt
2 cups corn kernels (canned, frozen, or fresh; if fresh, briefly cook kernels in boiling water, rinse with cold water, and drain)
1 medium cucumber, diced
8-oz. package cherry tomatoes, sliced in half
Several large romaine leaves, sliced into ribbons

Dressing
1/2 cup olive oil
Juice from 1 large, fresh lemon
3 Tbs. maple syrup
1 Tbs. Dijon mustard
1 tsp. salt

1. Combine rinsed quinoa, salt, and 1 1/2 cups water in a small saucepan over high heat. Bring to a boil; cover and reduce heat. Let quinoa simmer until all the water is absorbed (about 20 minutes). Remove from heat. After about 10 minutes, “fluff” the quinoa with a fork by lightly stirring.

2. In a large bowl, combine the cooked quinoa with the corn kernels, diced cucumbers, and tomatoes.

3. Whisk all the dressing ingredients together, and stir into the salad.

4. Arrange romaine ribbons on plates. Scoop quinoa salad on top.