Monday, May 21, 2012

Quinoa Salad, Two Ways

Quinoa, quinoa, how do I love thee? Let me count the ways....

You cook in just 15 minutes.
You are a complete protein.
You can take on any flavor.
You are a superfood.

Quinoa, you're pretty cool stuff.

I especially . love making quinoa salads. They are endlessly customizable, so you can take them in virtually any direction you want. One night, I was craving Greek flavors, so I made this Mediterranean Quinoa Salad from 1,000 Vegan Recipes

It's cooked and cooled quinoa tossed with grape tomatoes, scallions, cucumber, olives, basil, and toasted pine nuts. The dressing is made with shallot, garlic, Dijon mustard, white wine vinegar, and EVOO. It was really fresh and light, and I served it over some mixed baby greens.

The night before I left for recent vacation, I had a hodgepodge of veggies in the fridge that I needed to use up, including zucchini, baby carrots, cucumber, scallions, celery, lime, chives, and cilantro. I made some Cumin-Lime Vinaigrette from Vive Le Vegan! (to use up the lime), then tossed it with some cooled quinoa and all those veggies. You know what - it was DELICIOUS!!! Totally rocked my socks, and I was thrilled to use up that completely random assortment of veggies. 

It was so good that I wrote it down!

Colorado Cumin-Lime Quinoa Salad

2 cups cooked and cooled quinoa
1 medium zucchini, cubed
1/2 lb baby carrots, sliced
1/2 large English cucumber, cubed
6 scallions, sliced
4 stalks celery, sliced
fresh chives and cilantro, minced
Cumin-Lime Vinaigrette (I used the recipe in Vive Le Vegan!)

Combine all ingredients in a large bowl and eat!

It was so nourishing, so water-rich, and so was the perfect thing to eat the night before a long plane ride!

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