Wednesday, July 17, 2013

Quinoa Salad Recipe

It is the summer of quinoa here.

Specifically, quinoa salad.

I can't get enough.

We found this recipe in the Supreme 90 Day workout meal plan that we started (and sort of ended) in May. I assumed that like many clean eating recipes, it would have the flavors and appeal of a cardboard box. I was wrong.

It is delicious.
And healthy.
And colorful.
Just like Anthony.

1 1/3 cups uncooked quinoa
2 3/4 cups water
1/2 tsp. sea salt
1 cup thinly sliced scallions
1/3 cup chopped fresh parsley
3 T. coarsely chopped slivered almonds
2 cloves minced garlic
1/2 cup chopped sundried tomatoes
1 grated carrot
1/2 cup fresh chopped tomatoes

1/2 cup fresh orange juice
2 T. extra virgin olive oil
1/2 tsp. sea salt
1/8 tsp. fresh ground black pepper

Thoroughly rinse the quinoa in a fine mesh strainer. Drain well.

Combine quinoa with the water and salt and bring to a boil in a large saucepan. Cover and reduce heat. Simmer 20 minutes or until liquid is absorbed. Remove from heat and cool to room temperature. Stir in dressing and chopped vegetables. Toss well. Cover and chill.

P.S. Its also a dish that you can pack into a lightly oiled ramekin, flip it out, and it will maintain its shape.

Double win.

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