Sunday, May 20, 2012

Veggie Quinoa Salad- gluten-free

This stuff is really good. Me and my husband used to be big quinoa lovers. But then the kids decided they only would eat rice, so we've forsaken our favorite grain for a few years now. Finally, it has returned in the form of the quinoa salad. I like it best cold, but it's equally as delicious warm. 

I have to say, the colors don't look too exciting, I don't think I'd want to eat this if I saw it online...but trust me. It's surprisingly delicious. Quinoa is wonderful for many reason. The main ones being it's a great source of fiber and is a complete protein. It's also high in magnesium, phosphorus, and manganese. And by adding the veggies, you've got a very healthy salad. It's a long list, but it's a really easy recipe. This makes a lot, but it's intended to go in your fridge and be snacked on all week long. 

  • 5 cups quinoa
  • 2 cups frozen corn 
  • 1 cup frozen peas
  • 1 bunch (1 pound) asparagus
  • 3 large carrots
  • 1 red bell pepper
  • 3 tbs red wine vinegar
  • 1/4 cup apple cider vinegar
  • 1/2 cup oilve oil
  • 1 tbs onion powder
  • 1/2 tbs garlic powder 
  • 1/2 tbs-1 tbs cumin powder
  • 3 tbs sesame seeds (or more!)
  • sea salt and fresh pepper to taste
Optional Dressing:
  • 1 cucumber
  • 4 tbs-1/4 cup lemon juice (the real stuff doesn't come in a lemon shaped plastic squeezie bottle!) 
  • 1/2 carrot, in chunks
  • olive oil
  • salt, pepper, cumin, onion, and garlic powder to taste
Begin by cooking quinoa in about 2 times much water. Boil water first, add quinoa and turn down heat to simmer with lid on. When water has mostly been absorbed (about 10-15 minutes), you'll notice the quinoa looks fluffy. When you stick a wooden spoon into the middle, and look down towards the bottom, you should see very little or no water left. Turn off heat and let cool off while you prepare the other parts. 

While cooking quinoa, bring small pot a water to a boil. Take asparagus and break off bottom fiberous ends. Chop into 1 inch pieces. Chop carrots into small pieces to your liking and put asparagus and carrots in boiling water. Cook for 10 minutes or until veggies are tender but not too soft. Drain and place veggies in bowl with quinoa. Chop up bell pepper and put in bowl with quinoa.

Add all ingredients from vinegar on and mix, mix, mix!

Now for the dressing. It's tasty without the dressing, but this just gives it an extra kick of deliciousness. You can also put it on the side for people to just add as much to their salad as they like. Place all ingredients in blender or food processor and blend until uniform. The dressing should have a watery paste consistency. 

I just let it cool and then dig in, but you can put into the fridge to cool off. And then enjoy. 

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