Quinoa Salad( Tabbouleh-style) with Pecans.... and Quinoa Caprese Salad. I've been cooking with quinoa for some time now and suddenly realized that I haven't posted a single recipe using the wonderful nutritious seed( it is a complete protein( has all 9 essential amino acids) along with high amounts of magnesium, phosphorus, iron, potassium, and other minerals and vitamins). And the really neat thing is that quinoa is also gluten-free...
I love to use the cooked quinoa as a substitution for rice, potatoes, or pasta.... I may add some sauteed onion/garlic to it and make it a bit more flavorful, but I also love adding fresh vegetables to cooked quinoa and making a salad. I've posted 2 simple salads below... a take on the Tabbouleh and Caprese Salad. You can easily add some cooked quinoa to a black bean and corn salad as well. But there are many variations, and it really is limited only by one's imagination.
There's really nothing fancy about these couple of salads, and many of you may have even better salad ideas( which by the way, I would love to hear about). But maybe it will be of inspiration to some. And if you've never tried quinoa, you just may want to make a salad or two:). Hope you enjoy...
Note: I put a range for some of the ingredients, just because both these salads really does depend on personal taste. Start out with the smaller amount, taste and increase amounts as needed. You may even use more than the amounts I listed...
Quinoa Salad( Tabbouleh-style) with Pecans
You will need:
2/3 cup golden quinoa
1 1/3 cup water
~~~~~~~~~~~
2-4 TBS lemon juice, freshly squeezed
3-4 TBS extra virgin olive oil
2-4 TBS flat leaf parsley, chopped
1-2 TBS mint, chopped
2 scallions, finely chopped
2 roma tomatoes, peeled, seeded and diced (I don't bother with peeling and seeding)
1 small cucumber, diced (I like to use the small Persian cucumbers)...optional
1/3-1/2 cup chopped pecans
salt and pepper to taste
Directions:
Quinoa Caprese Salad
Tip: You can easily use cherry tomatoes and mozzarella pearl balls... it will probably look prettier:)
You will need:
2/3 cup golden quinoa
1 1/3 cup water
~~~~~
2 tomatoes, seeded and cut in half wedges
1/4-1/3 cup lightly packed torn basil leaves, or to taste
6 oz. fresh mozzarella, cut in wedges
1 TBS extra virgin olive oil
1-2 TBS apple cider vinegar(could use balsamic, but salad will be darker in color, or if you can find a white balsamic vinegar)
salt and pepper to taste
Directions:
1. Wash and rinse quinoa real well.... this is important, as you want to take out all the bitterness/pesticides/saponin from the quinoa. Do a few rinses.
2. In a saucepan, add quinoa and water. Bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes and then turn off heat and leave the covered saucepan on burner for an additional 10-15 minutes....or until all the water has been absorbed. I have an electric stovetop, so I still have some residual heat to the pan, but I find leaving it covered for 15 minutes is just right. Fluff with a fork and allow the quinoa to cool.
3. Tear basil leaves in large pieces( you could julienne it, if you like). Cut tomatoes in wedges remove seeds and cut wedges in half. Cut mozzarella in cubes or wedges.
4. Add oil and vinegar to cooled quinoa.... then the torn basil leaves, cut tomato pieces, and mozzarella chunks. Add salt and pepper. Mix to combine.
5. Taste the salad and adjust... add extra oil, vinegar, and salt, if needed.
I love to use the cooked quinoa as a substitution for rice, potatoes, or pasta.... I may add some sauteed onion/garlic to it and make it a bit more flavorful, but I also love adding fresh vegetables to cooked quinoa and making a salad. I've posted 2 simple salads below... a take on the Tabbouleh and Caprese Salad. You can easily add some cooked quinoa to a black bean and corn salad as well. But there are many variations, and it really is limited only by one's imagination.
There's really nothing fancy about these couple of salads, and many of you may have even better salad ideas( which by the way, I would love to hear about). But maybe it will be of inspiration to some. And if you've never tried quinoa, you just may want to make a salad or two:). Hope you enjoy...
Note: I put a range for some of the ingredients, just because both these salads really does depend on personal taste. Start out with the smaller amount, taste and increase amounts as needed. You may even use more than the amounts I listed...
Quinoa Salad( Tabbouleh-style) with Pecans
You will need:
2/3 cup golden quinoa
1 1/3 cup water
~~~~~~~~~~~
2-4 TBS lemon juice, freshly squeezed
3-4 TBS extra virgin olive oil
2-4 TBS flat leaf parsley, chopped
1-2 TBS mint, chopped
2 scallions, finely chopped
2 roma tomatoes, peeled, seeded and diced (I don't bother with peeling and seeding)
1 small cucumber, diced (I like to use the small Persian cucumbers)...optional
1/3-1/2 cup chopped pecans
salt and pepper to taste
Directions:
1. Wash and rinse quinoa real well.... this is important, as you want to take out all the bitterness/pesticides/saponin from the quinoa. Do a few rinses.
2. In a saucepan, add quinoa and water... sometimes I like to use a bit less water, like 1 1/4 cups. Bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes and then turn off heat and leave the covered saucepan on burner for an additional 10-15 minutes... or until all the water has been absorbed. I have an electric stovetop, so I still have some residual heat to the pan, but I find leaving it covered for 15 minutes is just right. Fluff with a fork and allow the quinoa to cool.
3. Add the chopped vegetables, the herbs, some of the olive oil and lemon juice... season with salt and pepper. Taste the salad and adjust... add extra oil, lemon juice, and salt, if needed. Stir in the nuts.
3. Add the chopped vegetables, the herbs, some of the olive oil and lemon juice... season with salt and pepper. Taste the salad and adjust... add extra oil, lemon juice, and salt, if needed. Stir in the nuts.
Quinoa Caprese Salad
Tip: You can easily use cherry tomatoes and mozzarella pearl balls... it will probably look prettier:)
You will need:
2/3 cup golden quinoa
1 1/3 cup water
~~~~~
2 tomatoes, seeded and cut in half wedges
1/4-1/3 cup lightly packed torn basil leaves, or to taste
6 oz. fresh mozzarella, cut in wedges
1 TBS extra virgin olive oil
1-2 TBS apple cider vinegar(could use balsamic, but salad will be darker in color, or if you can find a white balsamic vinegar)
salt and pepper to taste
Directions:
1. Wash and rinse quinoa real well.... this is important, as you want to take out all the bitterness/pesticides/saponin from the quinoa. Do a few rinses.
2. In a saucepan, add quinoa and water. Bring to a boil. Cover and reduce heat to a simmer. Cook for 10 minutes and then turn off heat and leave the covered saucepan on burner for an additional 10-15 minutes....or until all the water has been absorbed. I have an electric stovetop, so I still have some residual heat to the pan, but I find leaving it covered for 15 minutes is just right. Fluff with a fork and allow the quinoa to cool.
3. Tear basil leaves in large pieces( you could julienne it, if you like). Cut tomatoes in wedges remove seeds and cut wedges in half. Cut mozzarella in cubes or wedges.
4. Add oil and vinegar to cooled quinoa.... then the torn basil leaves, cut tomato pieces, and mozzarella chunks. Add salt and pepper. Mix to combine.
5. Taste the salad and adjust... add extra oil, vinegar, and salt, if needed.
