Wednesday, May 5, 2010

Recipes: Summer, Cold Quinoa Salad

The nights are starting to warm up again, yes! So I thought I would make a cold dish for dinner last night, and it turned out amazing... Cold Quinoa Salad.

Pre-made Quinoa that was chilling in the fridge, added spices, Flax Oil, Vinegar, Vegenase, Braggs...

Chopped a bunch of fresh, raw, crunchy veggies, and coarsely chopped some raw almonds

Mixed all together and DONE! Filling, refreshing, and full of good for you nutrients and vitamins.


Pre-made Quinoa: I make huge batches so I can pack my husband's lunches for the week...
3 cups of dry Quinoa, 5 cups of water, and 1 small can of diced tomatoes (with chilies) into a rice cooker. EASY. Refrigerate left-overs.

-Spoon out cold quinoa into a large bowl- however much you want to eat/make.

-Mix wet ingredients and spices first.

I grabbed lots of stuff from my fridge and experimented... it turned out great... no measurements, I just eye-balled/added to taste:

-Balsamic Vinegar (about 1/2 a cup)
-Flax Seed Oil (about 1/4 a cup)
-Bragg's Liquid Aminos (super salty, so be careful not to pour too much-less than an 1/8 cup)
-Spicy Brown Mustard (about 2 TBSP)
-Grapeseed Oil Veganese (a large dollop)
-Parsley Flakes (lots, in my opinion you can't overdo parsley)
-Salt/Pepper (fresh ground to taste)
-Cayenne Pepper (if you like spicy)

-Stirred quinoa together until evenly coated/mixed together...
*You can also mix all of the above first, then mix into the quinoa to ensure even distribution.

Chopped the following veggies/ingredients to add:

-Handful of Baby Carrots
-1 Orange Bell Pepper
-2 Med-sized Ripe Tomatoes
-1/4 of a large Cucumber
-Handful of raw Almonds- just what we had, walnuts would also be good.
-Large bunch of fresh Spinach leaves
-1/2 a can of Pineapple (in juice, not in syrup)- you can also add dried cranberries, blueberries, yellow raisins, tangerine segments, and/or apple chunks for your fruit ingredient.

Then Mix and you're done!