Quinoa Salad

Check out the video on how to make quinoa here: https://youtu.be/x7ZnOt5bxm8

and how to make it into a pasta style salad here: https://youtu.be/KX24vbKh0yE

Quinoa Salad Recipe

Ingredients:

  • 3 cups of prepared quinoa (2 cups water, 1 cup quinoa)

  • 2 Tbsp Honey

  • 1 Tbsp Stone Ground Mustard

  • 1-3 tsp of seasoning (I use Greek or salad seasoning from Spice Bouquet)

  • 10-15 grinds of pepper

  • 1 pinch of salt

  • 1/4 cup lemon, lime, or orange juice

  • 1 Tablespoon balsamic vinegar (if desired)

  • 1/4 cup olive oil

  • 1 can drained chick peas

  • 1/2 cup raisins or craisins

  • 1/2 cup chopped green or kalamata olives

  • 1/2 cup chopped walnuts (optional)

Directions

  1. Prepare Quinoa by putting quinoa and water in a saucepan. Bring to a boil, turn down to low, and let it cook on low for 20-30 minutes until all water is dissolved. You can add the dressing warm and then refrigerate, or cool the quinoa and make into a salad later.

  2. Put honey, mustard, seasonings, citrus juice and vinegar in a bowl and whisk together. Whisk in olive oil.

  3. Stir dressing into quinoa.

  4. Add chickpeas, raisins, and olives and stir in.

  5. Serve warm or cold. Can be stored for up to 7 days.

Quinoa is something that I “kind of” avoided for a long time due to it affecting the economy in Peru. In recent years, however, I discovered that the popularity of Quinoa has helped many farmers in Peru, so now I eat it often, guilt free. It is an amazing option because it is a plant based source of complete protein and by adding chick peas, you get even more protein. A cup of cooked quinoa is 8 grams of protein, and a half cup of chick peas is almost 8 grams of protein, so 1.5 cups of this dish is going to give you 16 grams of protein and about 450 calories. If you use whole grain quinoa, like this: https://amzn.to/33Adc64 you will also be adding fiber and whole grains into your diet.

The vinagrette I use for this, and the process for that matter can be used for pasta salad, couscous salad, or as a regular dressing. You can change up spices, vegetables and add ins to customize it. While you have a “recipe” for this, you can absolutely make it your own.

Options are:

  • adding in garlic, onions, peppers, or celery

  • feta

  • changing up types of nuts or beans

  • add in different vegetables like broccoli, carrots, or tomatoes. These can be cooked or raw based on your preference.

  • Change up the spice mixtures. You can add italian seasoning, curries, or any other spice combo to match other dishes you are serving it with.

  • Add in lettuce, tomatoes, cucumbers, and avocados to make a green salad with quinoa accents. This is an easy way to have a full dinner from a salad without having meat but having plenty of protein. For this option, I split the dressing in half and do half on the quinoa and half on the green salad.

If you haven’t tried quinoa before, try it out! It is a simple food that accepts other flavors well and adds a lot of nutritional value. It will surprise you in the ways it can be integrated into meals. When I make it, I make extra and add it into meals throughout the week. It is a wonderful rice substitute and can be a main or side dish depending on your mood. If you try out this recipe or any other with quinoa, leave a comment!

Erin MercsComment