How to Make Quinoa Salad Without A Recipe
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Midge September 26, 2014
Thanks so much for an excellent post AJ. I've been hesitant to jump back on the quinoa bandwagon ever since I made an inedible mushy batch, but your directions yielded a super delicious side dish to roast chicken last night. I've a feeling I'll be making versions of this again and again. p.s. looking forward to making your chicken and mushrooms on toast with the leftovers from my roast tonight :).
AntoniaJames September 26, 2014
So great to hear, Midge. Thank you for your kind words. (And I hope you enjoy the chicken and mushrooms on toast -- one of my all-time favorite dinners from leftovers.) Cheers! ;o)
Renee B. September 3, 2014
Just made this for lunch and it was delicious. Red quinoa, apple cider vinegar, scallions, parsley, diced tomatoes (from the garden), avocado, walnuts, feta, and kalamata olives. As hard as I tried, I couldn't wait for it to fully cool before adding most of the ingredients. I will make this again and again. Thanks, Antonia!
AntoniaJames September 3, 2014
Thank you so much, Renee B! My mouth is watering just reading your description. I'm so glad it worked out. Cheers! ;o) P.S. I'm making a note of the ingredients you used. It sounds simply perfect, as we often eat grain/quinoa salads + simple soup + fruit dessert for supper.
Sarah February 6, 2014
What kinds of vinegar do you use? I'm a pretty novice cook and not sure what would work best.
Alice G. November 6, 2013
Grain salads are great, but quinoa provides the extra protein I need to make it a whole meal. The best thing is that it can be hot or cold, whichever tickles your fancy. I like mine with lemon juice, olive oil green onion and feta- both warm and cold.
stitchinfox October 9, 2013
I make a cup of Quinoa weekly and have it ready to go in my refrig. I nuke it to heat it and add arugula or any green, avocado, goat cheese, green onions, grape tomatoes, left over cooked veggies or fruit(raspberries, grapes, apple, pear)or nuts. Then I splash it with avocado oil and white balsamic vinegar or Lemon Honey or...The possibilities are totally endless...I eat it for breakfast as a hot cereal...Love, love, love it!!!
Susan September 9, 2013
I also use QUINOA as an extender for meat sauces and for taco meat! The family cannot tell the difference in taste but can tell by the look of the little tails! I now use 1/2 pound of ground beef and 1 or 2 cups of prepared QUINOA! I believe that I can continue to minimize the portion of meat and add even more QUINOA! HEY! Even my 18 year old grandson loves it!
Susan September 9, 2013
I put leftover QUINOA, fresh or leftover sauteed veggies such as onions, peppers, broccoli, etc., into a low carb tortilla shell that I have spread with hummus, dijon mustard, and nuts and/or seeds or both! Makes for a quick, filling, and nutritious meal! I love the nutty taste of QUINOA and the protein and nutritional value!
CottageGourmet September 8, 2013
We eat a lot of quinoa and consider it as you do, a blank canvas -- but this puts everything into a really pretty frame. Thank you!
phyllis September 8, 2013
I'm trying to lose 10 pounds and, for me, lunch is the hardest to control, so I boil up a pot of Quinoa, bulgar or faro put in the refrigerator and add chopped up raw vegetables for a delicious healthy lunch. Thanks for sharing this.
Ruth M. September 8, 2013
It's also really delicious with cooked green lentils, lemon juice and curry paste or powder. Thanks for posting.
harriet September 8, 2013
Quinoa, like bulgar, has so many variations. I usually add chopped tomatoes, thinly sliced radishes, cukes (any kind), chopped garlic, celery, lime juice, kosher salt, olive oil. Mix it up the day before, and when ready to serve, taste and add more kosher salt and/or juice and olive oil.
Fairmount_market September 3, 2013
Thanks so much for a great post. This will be the backdrop for tomorrow's left over grilled vegetables and corn.
AntoniaJames September 3, 2013
Thank you so much, F_m. I hope you all like it. As I mentioned in the head note, I practically live on this stuff . . . we have found it quite handy for (very) quick bean and quinoa burgers, too!
cookinginvictoria September 2, 2013
This is such a great post, AJ! Quinoa and salads made with grains have been some of our favorite make-ahead dishes to eat this summer. I love all of the thoughtful, helpful tips here, such as cooking the quinoa itself in a flavorful stock (just made corn stock last week for a quinoa soup and it was delicious!) and mixing the aromatics and acid into the cooked quinoa while it is still warm. I always look forward to your excellent writing, AJ -- so wonderful to see your work featured as part of the Not Recipes column! :)
AntoniaJames September 3, 2013
Thanks, cookinginvictoria. If you make it with corn stock, you'll find yourself eating it right out of the pot and asking yourself why you didn't make a double batch. Putting the vinegar in the warm quinoa is a carryover from my all-time favorite potato salad -- "German potato salad" is what my mother called it -- made by tossing the hot potatoes with vinegar. They both absorb the vinegar. And the scallions . . . well, I'm just not a fan of raw onions of any kind, so the scallions get cooked a bit when folded in right away. ;o)
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