May 14, 2013

Rainbow Quinoa Salad

Wow! This salad is beautiful, easy to make and the flavors are fresh and inviting. You can use this as a side dish, an appetizer or even a main dish! It’s quite satisfying with all the beans, seeds and veggies. It’s also great for taking on the road because it keeps well and is easy to transport. I made a big batch of this fun dish for our Florida trip, filled up some plastic containers and it kept us happy and full on our drive along the way.

This is a versatile salad. Feel free to change it up a bit and add or substitute other veggies in here. Asparagus would be great, some tomatoes carrots or squashes… you could also add other seasonings if you prefer. Be creative and have fun with it!
Ingredients:

  • 2 cups cooked quinoa
  • 1 cup frozen corn, thawed
  • 1 cup frozen sweet peas, thawed
  • 1 cup chopped red bell pepper
  • 1 cup chopped kale
  • ¼ cup chopped onion
  • ¼ cup raw sunflower seeds
  • 2 TBS Spike salt-free seasoning
  • 2 TBS lemon juice
  • 1 can garbanzo beans, drained


Directions:

  1. Cook the quinoa. Use 1 cup uncooked grain to 2 cups water, just like rice. Make sure you rinse the quinoa well before cooking. Most quinoa is rinsed when you purchase it but I always rinse mine just in case. The seeds are coated with saponins, naturally-occurring plant chemicals that can cause a bitter taste. Their purpose is to keep insects from eating the plant! Place the water and quinoa in a saucepan and bring to a boil. Turn heat down, cover and let simmer until all the water is absorbed.
  2. Let the quinoa cool, add all remaining ingredients and stir to combine.
  3. That’s it!
my quinoa salad batch for the road

Makes about 8 cups. Enjoy!

Healthy trails,

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