Quinoa Salad

Here is the basic recipe for the Quinoa Salad that I prepared for the nutrition lectures in May.  Enjoy!!  I’d love to hear how this goes for you…

Elizabeth’s Quinoa Salad

3 cups quinoa

1 32-oz container of vegetable stock

1 1/2 cups water

Combine ingredients and prepare as you would rice.  Bring to a boil and then simmer until the kernels are tender (or prepare in a rice cooker).

Let the quinoa cool and in the meantime…

Sauté gently:

2 shallots, chopped

2 zuccini, diced

pinch of sea salt and garlic powder

Chop:

1 red pepper

1 large handful of flat parsley, leaves only

½ cup of sundried tomatoes in oil

½ cup of artichoke hearts in water or oil

½ or 1/4 of a red onion finely diced

Add all of this to the cooled quinoa.

Toss with dressing:

¼ cup good quality organic olive oil

1/8 cup white balsamic vinegar (or apple cider vinegar)

juice of a whole lemon

sea salt to taste

Optional add-ins to your taste:

Feta

Garbanzo beans

Chopped sardines

Tuna

Chopped hard boiled egg

Olives (esp Kalamata or Spanish)

Fresh or dried spices such as Basil or Oregano

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