The first time I had a quinoa salad was last spring at the Valley Medical Center's Glow Day for Women. It was made greek style with feta, and I was instantly in love.
Now, I'm taking a turn at making my own quinoa salad. What I love about this ingredient is that you can give it any flavor profile! Feelin' like Mexican food? Use chili powder, cumin, and a little low fat cheese with fresh lime juice and cilantro. Or go Italian with oregano, fresh basil, and a little lemon juice. Oh the ways you can dress quinoa up is endless!
The best part about quinoa....it's gluten free!
Quinoa Veggie Salad
1 cup quinoa
2 cups vegetable or chicken stock (or you can use water)
(THEN I JUST CLEANED OUT MY FRIDGE)
1 yellow bell pepper
2 celery stalks
1/2 red onion
1 cucumber seeded and diced
1 handful cilantro
1 fresh lime squeezed for juice
2 tbsp. olive oil
1 tbsp. red wine/ or white vinegar (whatever you have will work)
salt and pepper
Put quinoa in a sauce pan with liquid and bring to boil. Then, turn down to a simmer and let it cook for 15-20 minutes.
Chop all ingredients and add to bowl. Add the quinoa. Mix together! It's delicious hot AND cold! Enjoy y'all!
It was me! I'm guilty! I don't know how I'll ever forgive myself for this one!!!
What I thought was a festive manicure was probably the reason our beloved Seahawks lost to the 49ers. Red & Gold...holiday colors, right? Also San Franscico...