Rainbow Quinoa Salad Recipes

RAINBOW QUINOA SALAD

Steps:

• Bring water to a boil in a 3-quart saucepan and add quinoa and salt to taste. Bring back to a rolling boil, then reduce heat slightly and boil gently for 20 minutes, or until you see a thread emerge from the blond and red quinoa. Drain and shake well in the strainer, then return to pot. Cover pot with a dishtowel and then , then place a lid over the dishtowel and let sit for 10 to 15 minutes undisturbed. Transfer to a large bowl.
• Meanwhile, whisk together lemon juice, salt, garlic, cinnamon, and pomegranate molasses. Whisk in olive oil.
• Toss together quinoa and dressing. Add remaining ingredients and toss together. Transfer to a platter, a wide bowl or individual plates and serve.

RAINBOW QUINOA SALAD

Steps:

• Place all the ingredients in a bowl and stir well until everything is distributed evenly. Serve with your favourite salad dressing.

RAINBOW QUINOA SALAD

Steps:

• Make the gochujang crispy chickpeas.
• Heat olive oil in a small pot over medium heat. Once hot, add the quinoa and cook, stirring, until it begins to pop and dry out a bit.
• Add the vegetable stock and bring to a boil. Cover, reduce the heat, and simmer until all the water has been absorbed, about 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork and continuing with the recipe.
• Meanwhile, add cabbage, bell pepper, carrot, corn, green onion, and avocado to a large bowl. When the quinoa is done, add that to the bowl and toss gently to combine.
• Toss with dressing and top individual servings with gochujang chickpeas.
• In a small bowl or jar, combine all dressing ingredients. If using a jar, shake until fully combined, or use a spoon or whisk to incorporate them all together.
• Pour half the dressing over the salad and toss gently to combine. Taste and add more dressing as needed.

RAINBOW QUINOA SALAD

Steps:

• Rinse and agitate quinoa in cool water.
• Place in a saucepan with water and bring to a boil.
• Cover and simmer for 20 minutes or until all liquid has been absorbed. Turn off heat and let sit, covered, until ready to add to salad.
• For the salad, combine carrots, bell pepper, tomatoes, broccoli, radishes, garlic and cucumber together in a bowl.
• Line serving dishes with spinach, and heap hot quinoa on top so that spinach wilts slightly under the heat.
• Surround the quinoa with the vegetable mixture.
• Peel beet, shred, and sprinkle on top of quinoa.
• Sprinkle with pumpkin seeds.
• In a jar, combine oil, balsamic vinegar, mustard, salt and pepper and shake well to combine. Pour over quinoa salad, top with fresh ground black pepper and enjoy!

RAINBOW QUINOA SALAD WITH FAVA BEANS AND HERBS

Steps:

• Place the quinoa in a strainer and rinse several times with cold water. Heat a heavy medium-size saucepan over medium-high heat and add the quinoa. Stir until the water on the grains has evaporated and the quinoa begins to crackle and smell toasty. Add the water and salt to taste. Bring to a boil, cover and reduce the heat to low. Simmer 20 minutes, until the blond quinoa grains display little white spirals and the water has been absorbed. Place a dish towel over the top of the pot and return the lid. Let sit for 15 minutes. Fluff the quinoa with a fork or with spoons.
• Meanwhile, shell and skin the fava beans. Bring a medium pot of salted water to a boil. Fill a bowl with ice water. Drop the shelled fava beans into the boiling water and boil 5 minutes. Drain and transfer immediately to the cold water. Allow the beans to cool for several minutes, then slip off their skins by pinching off the eye of the skin and squeezing gently. Hold several beans in one hand and use your other thumb and forefinger to pinch off the eyes; have a bowl for the shelled favas close at hand, and this will not take a very long time.
• Transfer the quinoa to a large bowl. Add the favas and the herbs. In a small bowl, whisk together the lemon juice, vinegar, salt to taste, garlic, optional mustard, pepper and the oils. Toss with the quinoa and fava bean mixture. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce if desired.