I use quinoa in:
Burgers
Salads
Curries
Wraps
Cookies
Breakfast bowls &
Desserts.
I can't wait to share with you my favorite quinoa dishes, but let's start with this delicious, colorful salad.
This recipe is perfect for those summer days when you crave something light and easy. You can eat the salad as a side dish but it's also perfect on it's own. Of course you can add the vegetables you like to it but these are my favorites. If you don't like quinoa you can use buckwheat, couscous, bulgur or barley.
You know the quinoa is ready when it's fluffy like rice. It takes about 15-20 minutes.
I try to cook a large portion of quinoa every week and keep in my fridge. Then when i'm too lazy to cook i can grab it and throw in a salad or in a wrap with vegetables. That helps me stay away from the quick and unhealthy stuff.
The dressing is amazing. It only requires 4 ingredients and it's rich in flavor, super delicious and creamy. If you don't like tahini you can substitute it with sesame oil or peanut butter.
Ingredients:
Quinoa salad:
1 cup uncooked quinoa
2 cups water or vegetable stock
2 medium sized carrots, shredded
1 red bell pepper, chopped
1 cucumber, chopped
2 big green onions
1 cup frozen edamame, thawed
1 cup frozen corn, thawed
1 400ml can chickpeas, rinsed and drained
1 Tbsp ginger, grated
2 garlic cloves, grated
Tahini & tamari dressing:
2 Tbsp tamari sauce
2 Tbsp tahini
1 tsp agave
Juice of half a lemon
Salt to taste
Instructions
1. Start by rinsing the quinoa under cold water in a fine mesh strainer. Add it to a medium saucepan with water and bring to a boil over high heat, then reduce heat to low and cover.
Cook about 15-20 minutes or until all liquid is absorbed and the texture is light and fluffy.
2. Mix the quinoa with beans and vegetables in a big bowl.
3. In a small bowl whisk the tahini, tamari sauce, lemon juice and agave together. Taste the dressing and adjust the flavor if needed. Pour the dressing over the quinoa salad and stir to combine.
Serve and enjoy!