We are a house divided in the quinoa department. My older daughter and I love the grain, which is packed with fiber and protein. My husband and younger daughter ... not so much.
I've cooked it a variety of ways, but my favorite way to eat it is cold in a salad that's filled with veggies and a light dressing. It's a healthy and filling lunch or dinner side dish or, even, main course.
The key to this salad is making the quinoa properly, which isn't difficult at all. Kitchn.com has a great tutorial on how to get it done. (I typically skip the optional step of toasting it). Once you do it a couple of times, it's easy!
1 cup quinoa cooked with 2 cups of liquid - water or broth
3 to 4 cups diced or sliced vegetables such as a mix of bell peppers, grape tomatoes, cucumbers, zucchini, cooked broccoli, peas, olives, carrots
1 red onion, diced
1 bunch of parsley, chopped
1/2 cup of a protein such as Feta cheese or chickpeas
1/4 cup sherry vinegar
1/4 cup olive oil
1/2 teaspoon dried oregano
1 teaspoon dried dill
1 teaspoon lemon juice
salt and pepper to taste
Cook the quinoa according to the instructions. While it's cooking and cooling, chop up your vegetables and make the dressing. Once the quinoa is cooled, toss together the quinoa, veggies, protein and dressing. Let it chill for about an hour or so and eat!
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