First, Cooking Quinoa - basically its 2:1 water:Quinoa – so 1 cup grain to 2 cups of water. That said, Quinoa swells 3x its size when cooked.
Add Quinoa to water bring to a boil and then reduce heat - cook on med low for about 15 minutes until the water is absorbed (keep an eye on it the last 5 minutes and stir occasionally).
Also, the Quinoa will continue to absorb a little fluid after it is cooked so if used in a salad, it will take on some dressing which is nice.
My Quinoa salad (serves 2 as a lunch or 4 as a side) easily doubled or tripled etc.
These measures and the veggies are pretty random – I just chop and add till I feel its done!
1 cup cooked, cooled Quinoa
2-3 chopped green onions
½ red onion cut in half again and sliced thin
¼ each of green, red and yellow or orange peppers
1 ½ inch of cucumber cut up how you like it
1 small tomato seeded and chopped (or a handful of cherry tomatoes quartered)
½ small zucchini chopped how you like it
2 or 3 pitted dates chopped small (raisins work well too)
A handful of dried cranberries or cherries is a nice addition
1 or 2 small red super hot Vietnamese type peppers chopped super small (wear gloves they burn) – OPTIONAL of course! But the heat goes well with the sweet from the dried fruit and dressing.
½ can black bean or chick peas or lentils whatever you like (you can add chicken bits too if you prefer)
A few sprigs of cilantro chopped small – again optional (parsley works too)
Dressing:
¼ cup olive oil
¼ cup vinegar (I use half rice vinegar and half balsamic or red wine)
2 cloves garlic chopped or pressed
¼ tsp Dijon mustard
A shot of honey or maple syrup
The dressing is pretty much a add, shake and taste till you like it process
OR – that blender bottle dressing recipe that Seasha posted here would be excellent too!
M
Add Quinoa to water bring to a boil and then reduce heat - cook on med low for about 15 minutes until the water is absorbed (keep an eye on it the last 5 minutes and stir occasionally).
Also, the Quinoa will continue to absorb a little fluid after it is cooked so if used in a salad, it will take on some dressing which is nice.
My Quinoa salad (serves 2 as a lunch or 4 as a side) easily doubled or tripled etc.
These measures and the veggies are pretty random – I just chop and add till I feel its done!
1 cup cooked, cooled Quinoa
2-3 chopped green onions
½ red onion cut in half again and sliced thin
¼ each of green, red and yellow or orange peppers
1 ½ inch of cucumber cut up how you like it
1 small tomato seeded and chopped (or a handful of cherry tomatoes quartered)
½ small zucchini chopped how you like it
2 or 3 pitted dates chopped small (raisins work well too)
A handful of dried cranberries or cherries is a nice addition
1 or 2 small red super hot Vietnamese type peppers chopped super small (wear gloves they burn) – OPTIONAL of course! But the heat goes well with the sweet from the dried fruit and dressing.
½ can black bean or chick peas or lentils whatever you like (you can add chicken bits too if you prefer)
A few sprigs of cilantro chopped small – again optional (parsley works too)
Dressing:
¼ cup olive oil
¼ cup vinegar (I use half rice vinegar and half balsamic or red wine)
2 cloves garlic chopped or pressed
¼ tsp Dijon mustard
A shot of honey or maple syrup
The dressing is pretty much a add, shake and taste till you like it process
OR – that blender bottle dressing recipe that Seasha posted here would be excellent too!
M
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