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Saturday, January 25, 2014

Quinoa Salad


Recipe #1
Ingredients:
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 yellow pepper, diced
- 1 cup cucumber, diced
- 1/3 cup red onion
- 2 small tomatoes, diced
- 1 can chickpea, drained and rinsed
- 2/3 cup crumbled feta cheese

Dressing Ingredients:
- 2 tbsp pesto
- 2 tbsp white balsamic vinegar
- 2 tbsp olive oil
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together pesto, balsamic vinegar, olive oil, and pepper as dressing.
- In a salad bowl, combine quinoa, yellow pepper, cucumber, red onion, and chickpea. Mix in the dressing and toss gently to coat. Fold in feta cheese and tomatoes.

Recipe #2 (based on Canadian Living)
Ingredients:
- 1 cup quinoa
- 2 cups water or broth
- 1/2 red pepper, diced
- 1/2 yellow pepper diced
- 1/2 zucchini, diced
- 1/2 crumbled feta cheese
- 1/4 cup toasted pumpkin seeds

Vinaigrette Dressing:
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 2 tsp honey
- 1/2 tsp salt
- 1/4 tsp pepper

Preparation:
- In a medium-sized pot, add quinoa and water (or broth). Bring to a boil and then turn heat down. Cover and simmer for 18-20 minutes or until all liquid is absorbed. Remove from heat and let cool for 15 minutes.
- In a small bowl, whisk together olive oil, red wine vinegar, honey, salt, and pepper as dressing.
- In a salad bowl, combine quinoa, red pepper, yellow pepper, and zucchini. Mix in the dressing and toss gently to coat. Fold in feta cheese and pumpkin seeds.

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