This Quinoa Salad recipe fits the bill if your'e looking for a beautiful filling complement to just about any meal.
Quinoa is brimming with anti-oxidants, it is fiber rich and heart healthy, and also gluten-free. Add your favorite vegies, whatever you have on hand, to this brightly flavored salad recipe, and you'll have a hearty side dish.
Suggested additions: crunchy steamed broccoli, shredded fennel, kohlrabi or zucchini, oven roasted eggplant, canned garbanzo beans, tiny corns-it's so easy to adapt this great quinoa recipe, Queen in the kitchen style~
The Quinoa Salad Recipe ~from Cooking for The King
1 cup dry quinoa
8 cups water
1 teaspoon kosher or sea salt
1/2 cup carrots, shredded
1/2 cup cherry tomatoes, halved
1/3 cup parsley or cilantro, minced
1/4 cup sunflower seeds, slivered almonds (Pesach) or pine nuts, toasted
2-3 cloves garlic, minced
juice of two lemons, or 1/4 cup bottled lemon juice
2 T olive oil
2 T tamari or soy sauce*
1. Heat oven to 350 degrees. Place sunflower seeds (almonds or pine nuts) in a baking pan in a single layer. Toast in over 8-10 minutes. Remove from oven and cool to room temperature.
2. Rinse quinoa with warm water and drain through fine strainer.
3. In a large pot, bring water to boil. Add salt and quinoa, simmer uncovered for 10-12 minutes. Strain well.
4. While the quinoa is boiling stir together dressing in a large bowl. Add quinoa and remaining ingredients and toss well. Season to taste with salt and pepper. Serve at room temperature or chilled.
As featured in Mishpacha, the Jewish Press, Hamodia, Yated & 5Towns Jewish Home
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