This hearty salad could be a meal on its own. I’ve posted a quinoa salad before, but this one takes the cake.
I used a recipe from the Vegan Planet and switched it up a little bit.
Here’s what you’ll need:
An 11 oz (300g) box or handful of mixed greens
One cup cooked, cooled quinoa
1 cucumber, chopped
1/2 cup finely chopped pecans or walnuts
2 pears, sliced
Handful of dried cranberries
Dressing (taken directly from the recipe):
1/3 cup olive oil
2 tablespoons balsamic
1 tablespoon dijon mustard
1. Mix dressing ingredients together in a bowl. Set aside.
2. In a separate bowl combine greens, cucumber, pear, nuts and dried cranberries. Mix in half of the dressing and stir well.
3. Mix the other half of the dressing in with the cooked, cooled quinoa. (For instructions, see this previous post).
4. Add quinoa to bowl and mix into salad.
5. Dish into four bowls.
My husband and I whipped together this salad tonight to go along with our fish. It was inspired from a similar salad my sister-in-law prepared yesterday for a picnic. Quinoa, of course, is considered a super food with plenty of protein.
I ate this salad while the quinoa was still warm and the feta cheese was melted — it was heavenly and cured my hunger pains. We got about three cups or so from the quinoa, plenty for leftovers tomorrow.
- 1 cup quinoa
- 2 cups water
- 2 bell peppers, diced
- 1 tomato, diced
- 1 small onion, diced
- 1 cucumber, diced
- 1 teaspoon pepper
- 1 tablespoon olive oil
- 1/3 cup feta cheese, crumbles
- dash of wasabi (optional, it was in our fridge so we tried it out)
- Rinse the quinoa in a sieve. Add to a saucepan with water. bring to a boil then reduce heat and cover on low, for 15 minutes. Let stand for five minutes.
- Meanwhile, dice the vegetables.
- Add quinoa to a serving bowl and add oil, pepper, feta cheese, wasabi and chopped vegetables.
- Serve and enjoy!
Did you like the salad? Try the quinoa cookies, quinoa crunch for your breakfast parfait or, quinoa stuffed cabbage rolls
I’ve been on a bit of a quinoa crunch kick, if you can’t tell. The quinoa cookies were so good, I did a bit of investigating to see what else I could find.
This one is from Jillian Michael’s Master Your Metabolism Cookbook, and it’s like making a crumble for a tasty morning yogurt parfait.
Here’s what you need:
- 1 cup quinoa
- 1/4 cup flaxseed
- 1 tablespoon honey
- 1 tablespoon olive oil
- 1/2 cup plain yogurt
- 1/2 cup fresh berries
- 1/2 teaspoon of honey
1. Rinse the quinoa in cold water. Add to a bowl and mix with flaxseed, honey and olive oil.
2. Lay on a pan and spead out.
3. Cook for 15 mins in preheated, 375 degree oven until lightly browned.
4. Use 2 tables spoon of quinoa with yogurt and top with berries. Drizzle with honey.
Per serving of yogurt parfait: 216 calories, 5.7g fat, 11.8g protein, 33.1g carbohydrates 38.7 mg sodium,
Ever crave chocolate chip cookies but don’t want all the sugar and butter? I was craving chocolate chip cookies the other night and didn’t want to make an entire batch that I would inevitably eat. So I found this recipe instead. It doesn’t use any flour or sugar … but there’s room for lots of chocolate 🙂
- 2 cups cooked quinoa, cooled ( you’ll need half cup dried for this)
- 1 cup of water
- 1 cup of rolled oats
- 1/2 cup of almond butter or peanut butter
- 1/4 cup maple syrup or honey
- 1/4 cup ground flaxseed
- 1 teaspoon of salt
- 1/2 cup of dark chocolate chips
Preheat oven to 350.
1. Combo 1/2 cup uncooked quinoa with 1 cup of water in a pot and bring to a boil. Once it’s boiled, turn down the heat to low, cover and simmer for 15 mins or until the water is absorbed. Stir and cool.
2. In a large bowl, mix together quinoa, almond butter and maple syrup. Add oats, flaxseed and salt. Add the chocolate chips.
3. Spoon batter onto a cookie sheet (lined with parchment paper) and bake for 18-20 mins until golden brown.