Crunchy Quinoa Salad Food

QUINOA VEGETABLE SALAD

Steps:

• Heat the canola oil in a saucepan over medium heat. Cook and stir the garlic and 1/4 cup onion in the hot oil until the onion has softened and turned translucent, about 5 minutes. Pour in the water, 2 teaspoons salt, and 1/4 teaspoon black pepper and bring to a boil; stir the quinoa into the mixture, reduce heat to medium-low, and cover. Simmer until the quinoa is tender, about 20 minutes. Drain any remaining water from the quinoa with a mesh strainer and transfer to a large mixing bowl. Refrigerate until cold.
• Stir the tomato, carrots, bell pepper, cucumber, corn, and 1/4 cup red onion into the chilled quinoa. Season with cilantro, mint, 1 teaspoon salt, and 1/4 teaspoon black pepper. Drizzle the olive oil and balsamic vinegar over the salad; gently stir until evenly mixed.

QUINOA ROASTED TOPPING CRUNCHY GOODNESS

Steps:

• 1. Cover the quinoa with water. Let sit for 5 minutes. Rinse in a small strainer.
• 2. Heat a frying pan to get it hot while the quinoa drains. (it is ok that there is some moisture from draining, it will evaporate)
• 3. Place the quinoa into the hot dry pan. ( I used my cast iron skillet, but any frying pan would work.) Now stir in a bit, and keep watch. This is the fun part! The grains start to dance! Not so much that they fly out of the pan, but they do skip a bit. :) When they start to smell like popcorn, and start turning dark, watch and keep stirring them. You want most of the grains to be a darker color, but some will remain white. That is ok, because you dont want to burn them.
• 4. When most of the quinoa is darkened, remove from the heat. Cool them on a flat surface, a plate will do. Because they smelled so good as you fried them, taste them! Yum!
• 5. Very good on a salad for added taste and crunch, or I can imagine this being a good crunch factor on any savoy dish! Think toasted sesame seeds.... any dish you like them in, this will be wonderful. Packed with all things good for you, this way of using quinoa will serve you well!

CRUNCHY QUINOA

Steps:

• Place quinoa and 2 cups of water in a small saucepan. Bring to a boil over high heat. Cover, reduce heat and simmer for 15 minutes. Uncover and remove from heat. Drain tuna and place oil in a large bowl. Add lemon juice, ¼ cup water and mustard, whisking to combine. Add quinoa to oil mixture, tossing to combine. Stir in onion, celery and bell pepper. Season with salt and pepper. Stir in parsley and mint before serving.

CRUNCHY QUINOA SALAD

Steps:

• Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
• Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.

CRUNCHY QUINOA & CUCUMBER SALAD

Steps:

• Bring quinoa and broth to boil in medium saucepan; cover. Simmer on low heat 15 min. or until broth is absorbed. Cool.
• Mix quinoa with remaining ingredients just before serving.