As a complete protein source also high in iron, magnesium, and fiber, quinoa is not only one of the healthiest pantry staples, but also one that’s incredibly easy and quick to cook.
We love keeping a generous supply of this simple salad ready to eat in our refrigerator. It has many applications and has saved us many times from diving head first in to a bag of chips in moment of starvation! I’d like to thank Amy Petti for her inspiration on this recipe!
We eat it …
1) As is. Straight forward.
2) As a base layer for any veggies we have on hand to stir-fry or roast (sweet potatoe, kale, broccoli are some of our favorites) Additional ad-ons to these bowls include: beans, avocado, salsa. Dinner, done.
3) As base for avocado, salsa and chips.
4) My favorite salad-break-lunch is this quinoa recipe with sauted kale, avocado, salsa and maybe a fried egg or two. Ready in a flash.
5) A lovely side dish for any sort of grilled protein.
Quinoa Salad
Ingredients:
1 C quinoa
2 C water
to taste:
lemon zest (rule of thumb, zest of one lemon per cups of dry quinoa)
lemon juice
dill
olive oil
salt
Directions:
1) Rinse quinoa in wire strainer. This removes some of the natural coating that can make quinoa bitter.
2) Toast rinsed quinoa in pot (you’ll cook it in) with olive oil over medium heat until water evaporates (from washing it)
3) Add 2 C water
4) Bring to boil and cover. Simmering for 15 min or so until all the water evaporates. Let sit 5 minutes covered but no heat.
5) In a large bowl combine quinoa tossed with olive oil, lemon zest, lemon juice, fresh dill and salt. Note: The quinoa can take quite a bit of zest and dill to give it good taste, so don’t be bashful.
6) I often make a triple batch of this recipe – 3 C of dry quinoa along with zest and juice of three lemons, etc – on the weekends. The salad stores for up to a week in the fridge and it good warm or cold.
