Whole Foods Quinoa Salad

WHOLE FOOD'S CALIFORNIA QUINOA SALAD

Steps:

• In a large saucepan of 2 cups water, cook quinoa according to package instructions; set aside. In a small bowl, whisk together balsamic vinegar and lime zest; set aside. In a large bowl, combine quinoa, mango, bell pepper, edamame, red onion, coconut flakes, almonds, raisins and cilantro. Pour the balsamic vinegar mixture on top of the salad and gently toss to combine. Serve immediately.

WHOLE FOODS BLACK BEAN QUINOA SALAD

Steps:

• Rinse Quinoa before cooking
• To cook Quinoa you can use your instant pot if you have one, or the stove method
• Add water and quinoa at the bottom of the pot
• Place the lid and rotate the steam release valve to sealing
• Either use a manual or pressure cook button to cook at high pressure for almost 1 minute
• Release pressure naturally for 15 minutes
• When the screen shows LO:15, turn the valve steam release to venting, thereby releasing any remaining pressure
• Remove lid and fluff quinoa with a fork
• By removing stainless steel insert from instant pot housing, it will help the Quinoa cool faster
• In a saucepan, combine quinoa and water
• Place on high flame and bring to a boil
• As the mixture starts to boil, reduce the heat
• Place the lid and let the quinoa cook till tender, for 15 minutes
• Remove from flame and uncover
• Fluff with a fork and let it cool down
• In a large skillet add a tablespoon of olive oil and place it on heat
• Add onion and garlic, saute till they give off an aroma
• Add cumin, pepper, and black beans to skillet, let them cook for 4 minutes
• Add salt and pepper to taste
• Remove from flame
• In a bowl, mix the leftover garlic and cumin with olive oil, tomatoes, lime juice, vinegar, maple syrup, and add chili and chipotle powder for spiciness
• Your dressing is ready
• When the quinoa is ready, pour it into a large glass bowl
• Add dressing, beans, and green onions to the quinoa
• Toss everything evenly, this will further cool the quinoa and beans
• Garnish with cilantro
• A warm salad may not taste good, the flavors are muted due to the heat. We recommend placing the salad in the fridge for 30 minutes. Eating a cool salad is more refreshing and delicious.
• You can store this in an airtight container and refrigerate it for 6 days

THREE-BEAN SALAD WITH QUINOA

Steps:

• Rinse quinoa under cold running water and drain.
• Bring 1 3/4 cups water to a boil in a small pot.
• Stir quinoa and a pinch of salt into water. Reduce heat, cover and simmer until tender and liquid is absorbed, 15 to 20 minutes.
• Uncover and let cool.
• Put cooled quinoa, green beans, edamame, peppers, kidney beans, dressing, tarragon, salt and pepper into a large bowl and toss well.
• Serve chilled or at room temperature.