EVAN’S RECIPE SPOTLIGHT: QUINOA SALAD

(Serves two to fifteen depending on appetites)

Salad:

  • One yellow onion, diced medium to fine
  • One granny smith apple, cored, diced medium to fine
  • One third of a cup of butter or olive oil
  • 2 cups quinoa, rinsed
  • 1 ¾ cup water
  • 1 teaspoon of your favorite low or no salt seasoning
  • 15 ounce can black beans, rinsed
  • One red pepper, cored and diced medium
  • 1 15 ounce can sweet corn, rinsed
  • ¾ cup golden raisins
  • ½ cup nuts, pine nuts or pecan pieces or a mix
  • ¼ cup finely chopped cilantro

Dressing:

  • ¼ cup olive oil
  • ¼ cup or more of fresh lime and clementine juice, (one lime, two clementines reamed)
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, grated, (optional)

Instructions:

  1. Put the water and the seasoning in a rice cooker.
  2. Fry the granny smith apple and the onion in the oil in a heavy pan (I uses a cast iron skillet), until the onion is translucent and apple begins to soften. Add the quinoa and gently stir until quinoa is coated with oil.
  3. Add the quinoa mixture to the rice cooker and cook until done.
  4. Prepare the black beans, red pepper, corn, nuts, raisins, apricots and cilantro.
  5. Make the dressing.
  6. When the quinoa mixture is done pour it into a big bowl.  Add all the other ingredients except the dressing and mix thoroughly.  Add the dressing and mix again. Enjoy.

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