Our Favorite Quinoa Salad
When visiting our friends Chi and Cam this spring, Chi whipped up this incredible, healthy quinoa salad. I couldn't wait to try making it at home so Chi thoughtfully shared the recipe which originated from The Yoga Journal.
Imagine the flavor combinations of lime, cucumber, avocado, mango and cucumber all blending together and mixed with healthy quinoa. Chi recommends it served with fish, which I prefer as well. The night we visited they served it with delicious Elk burgers.
My dad joined us for dinner the night I served this particular combination and absolutely loved it. He couldn't believe it was quinoa and that it was good for you.
I love the fact that quinoa, a protein-packed whole grain, is healthy, gluten-free and easy to prepare. My kids equated it to being similar to rice, couscous or orzo.
According to the USDA nutrient database, one cup of cooked quinoa provides 15% of the recommended daily intake of iron and 21% the recommended amount of fiber (5 grams). One cup of cooked quinoa also provides 8.14 grams of protein (men are recommended to have 56 grams of protein daily, and 46 grams for most women).
Our Favorite Quinoa Salad
Recipe adapted from The Yoga Journal
Ingredients:
1 cup quinoa
1 clove of garlic
3 and 1/2 tablespoons fresh-squeezed lime juice, plus more as needed
1/2 cup fresh basil or cilantro, roughly chopped
1/2 cup Wildtree Roasted Garlic Grapeseed Oil or olive oil
1 can black beans, rinsed and drained
8-10 cherry tomatoes, cut in half
1 cup frozen corn, I love the Trader Joe's Fire-Roasted but you can use any kind
1/2 red onion, chopped
Optional Add-Ins:
1 medium red pepper, halved, seeded and finely diced
1 small to medium-sized cucumber, peeled and diced to make about 1 cup
2 to 3 avocados, diced
1-2 mangoes, diced
Instructions:
1. Bring a large pot of water to a boil and season with salt. Rinse quinoa under cool running water. Add it to the boiling water and cook until tender about 12 to 15 minutes. Drain the quinoa and spread out on a baking sheet to cool.
2. Put garlic, lime juice and 1/2 cup of the oil in a small bowl and whisk to combine. Let sit for 10 minutes. Taste and add more salt or lime accordingly, if necessary.
3. Put cooled quinoa, vegetables and basil or cilantro into a medium bowl. Drizzle about half the vinaigrette into a bowl and gently mix.
4. Serve immediately.
Serves 4 to 6.
