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Quickie Quinoa Salad tweaked by G-Ma...:O)
What I had on hand
I love Quinoa and have tried many different recipes, my own as well from the food network, my favorite cooking channel , however I don't always have what is called for in a recipe so I make due with what I have.
Tonight I did have just enough cilantro left, some baby cucumbers, and fresh almonds. I infused some olive oil I had with 1/2 a fresh lemon, juiced. I also use Kosher salt, and fresh ground pepper.
Rice cookers are handy
I always use my rice cooker for Quinoa because it is faster and am always sure it will turn out right...
sometimes I get lost in the preparation, or am doing too many things at once.
Soaking and roasting
This is served warm and the flavors are wonderful. Quinoa picks up flavors from each ingredient you use.
There are many different kinds of Quinoa so you do need to watch which kind you buy (I buy Organic, white or they also have red)
Most recipes I have seen call for water, but I use Organic chicken broth, or mushroom broth or a combination, sometimes I even combine all three...
OK so here are the Directions and I do hope you like it.
Ingredients are as follows:
1 cup quinoa (red or white)
1 cucumber, seeded and chopped ( I didn't seed my cucumbers, they were small and I like the seeds)
2 tablespoons chopped fresh cilantro leafs
1/2 cup almonds toasted ( I only had almonds you can use pine nuts, pecans, any nut you like)
2 tablespoons olive oil that I infused with lemon juice
2 baby green onions, chopped
Follow directions for cooking quinoa on the package, then let it cool.
Ready to enjoy
Meanwhile, put the chopped cilantro,cucumber, toasted nuts and the olive oil in a serving bowl. Season with salt and pepper, to taste, then add the Quinoa and toss.
Eat and enjoy!