What’s a good quinoa salad recipe? Something light that can be used as a side dish or add-on to make a big salad? Thanks! -Kate
I have attempted this post many a times, as I have been on baby-demand 24/7! I found the time to whip up a recipe I liked, but then to write about it became the challenge! Needless to say I’ve thoroughly enjoyed the summer quinoa salad I managed to make and it’s been super convenient to eat having a newborn and all! I love when my fridge is stocked with go-to already-prepared meals where I basically need to stick a fork in it! It’s all about preparation. Mom life! I’ll be updating on that more soon.
Quinoa is such a great food to keep on hand. Chock full of nutrients, it can be the star of its own show or added to a main dish. I personally love making “bliss bowls” or just adding a cup of it on top of a bed of greens. It’s easy to prepare and versatile. Quinoa will pretty much take on any flavor and style of dish you’d like which is a gift that keeps on giving–prepare it a different way each time! It can also be left plain and used in place of rice, or it can be made into veggie (burger) patties using just a couple other ingredients, or even made into a breakfast porridge, snack bars, or a salad all it’s own. I love quinoa!
In case you’d like to know some more reasons why quinoa is a beneficial part of your diet, here you go:
- it’s naturally gluten free, so easily digested by most
- contains a lot of fiber thus promoting satiety (keep you fuller longer!) and heart health
- a complete protein; great for vegans (and everyone else for that matter) since it contains all 9 essential amino acids that our body does not produce on its own
- good source of iron and magnesium for both energy and bone health
Normally my recipes consist of all fresh ingredients, or as often as possible. In this recipe I used frozen veggies due to my time restraints in preparing meals these days. All you busy people out there understand! Whether it’s long work hours at home or in the office, if eating healthy is a priority sometimes you just have to make due the best way possible! Luckily most frozen veggies, fruit, and fish are packaged as soon as their picked or caught, which means in some cases they can be even fresher than if they’re not depending on travel distances to the market you’re getting it from (with the exception of a farmer’s market). Feel free to use all the fresh veggies you like though! You can either leave them raw or sauté in a pan with a little oil for a few minutes until soft.
- 1 cup (uncooked) quinoa
- 2 cups water or broth (vegetable or chicken)
- 1/2 cup frozen peas
- 1/2 cup other frozen or fresh veggies of choice
- 1/4 cup pepitas
- 2 TB EVOO (extra virgin olive oil)
- 1 TB ACV (apple cider vinegar)
- sea salt
- In a strainer, rinse the quinoa thoroughly
- Place the well rinsed quinoa with water or broth and bring to a boil. If not using broth, add a dash of sea salt.
- Once boiling, cover and turn the heat to low. Simmer for 15-20 minutes.
- While the quinoa is cooking, prepare veggies to add either raw or cooked. For convenience, I used mostly frozen which I defrosted in hot water then drained. Additionally I chopped up some cherry tomatoes.
- Once quinoa is cooked, remove lid and allow 5 minutes to cool. Fluff with a large spoon. Transfer to a bowl and add in your veggies, oil, vinegar, pepitas, salt to taste, and any spices!
- To make a heartier main dish, add some chickpeas or any other legume. Additional nuts and seeds work well too.
- Use organic ingredients when possible!
What’s your favorite way to enjoy quinoa? 🙂