Chunky Quinoa Salad

by tgiffitness on February 20, 2013

Post image for Chunky Quinoa Salad

30 Days of Vegetables – Day 23

I know, it has been exactly a week since I posted the last vegetable recipe, but I assure you, it’s not because of a lack of trying. I feel as though I have been cooking non-stop since last wednesday, but nothing I have made has met my expectations. I made some pretty good double chocolate doughnuts out of red kidney beans and beets, but the recipe needs a little finessing before I can’t post it. I have also been experimenting with some different gluten free flours, but my reluctance to use a million ingredients in my recipes has led to a few sub-par loafs of banana bread…Who can’t make banana bread? By Tuesday I decided to put the baking aside and try something completely different. Boiling some quinoa and chopping a few vegetables can’t be that hard right?

Most of the recipes that I’ve seen for any type of quinoa salad, have called for lots of quinoa, and very few veggies. I wanted this recipe to be different, so I filled it with all of the vegetables that I could find in my fridge. I must warn you though, this recipe could feed an army. If you don’t want to be stuck eating tons of left overs, you may want to cut the recipe in half. I, on the other hand, ate three servings of this salad yesterday :)

Click here to print the recipe

Ingredients:

  • 1 cup Quinoa
  • 3 cups low sodium chicken broth
  • 1 red bell pepper – diced
  • 1 orange bell pepper – diced
  • 1 tomato – diced
  • 1 cucumber – diced
  • 1 red onion – diced
  • 2 cups fresh baby spinach
  • 1 can mix beans
  • 1 tbs minced garlic
  • 1 tbs basil
  • 1 tbs oregano
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Directions:

  • Bring a sauce pan with 2 cups of low sodium vegetable broth to a boil
  • Add 1 cup of raw quinoa to the sauce pan, reduce the heat, and simmer for approximately 15 minutes
  • If the broth evaporates before the quinoa is fully cooked, add another cup of broth to the pot
  • When the quinoa is almost fully cooked, fold in two cups of fresh spinach and 1 tbs of minced garlic
  • Continue cooking until the spinach has softened
  • Remove from heat and allow the quinoa and spinach to cool completely
  • Combine the rest of the ingredients in a large bowl
  • Add the quinoa when it has cooled
  • Mix well and serve immediately

Enjoy!

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