eats: Quinoa Salad

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So, quinoa…have you heard of it?  Well, it’s sweeping the food world & gaining quite a bit of popularity due to its easy prep & healthiness (oh & the pretty pics on Pinterest too ;).

Do I have you intrigued?  Are you wondering what it is?  Well, to start, it’s pronounced “keen wah” or “keen oh ah” depending on who you ask, and no matter how many times I repeat the correct pronunciation over in my head  I STILL butcher it when I say it :)

Quinoa is a highly nutritious gluten-free seed.  It is an exceptional source of protein, containing eight amino acids, as well as a good source of dietary fiber, B vitamins, & iron (you know – what the bag says ;).  Quinoa is very similar to rice or couscous when cooked, with a light & fluffy texture.  It can also be used as a high-protein breakfast when you mix it with breakfast-y staples like honey, nuts, or berries – the consistency & taste is kind of like oatmeal in this way, but much higher in protein.  Quinoa is a pricier than rice, but if bought in bulk it can be a little bit cheaper (we get a huge 4lb bag at Costco for $10 – this is the same brand & bag on Amazon, but pricier).

This is another go-to meal for us due to its high protein content & easy-peasy prep :)





Ingredients

salad:

  • 1 1/2 cups dry quinoa
  • 1 – 15.5 oz. can of black beans, rinsed & drained
  • 1/4 cup red onion, diced
  • 1/4 red pepper, finely diced
  • 4 tbsp. fresh parsley, finely chopped
  • 1/2 cup frozen sweet corn, thawed
  • 1 plum tomato, finely chopped

dressing:

  • 1/3 cup olive oil
  • 3 tbsp. red wine vinegar
  • 1/2 tbsp. garlic, minced
  • 1 tsp. dried basil
  • sea salt & ground pepper to taste

Directions

  1. Prepare quinoa according to package directions.  Put in covered bowl & place in refrigerator for 2-3 hours to cool – stirring once with a fork, while refrigerated to maintain its fluffiness & re-distribute the heat.
  2. In a small bowl, mix together with a small whisk olive oil, vinegar, garlic, basil, salt, & pepper;  Set aside.
  3. In a large bowl, add chilled quinoa, black beans, red onion, red pepper, parsley, corn and tomato;  Mix together until thoroughly combined.
  4. Drizzle the dressing combination over the quinoa mixture and gently stir everything together.
  5. Serve cold.  Yields approximately 6 cups.

And here’s the printable recipe (click on the button for a printable PDF file):

Adapted from The Naked Kitchen.

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Comments

  1. We Looooooove quinoa, and I can tell you that every Fri dinner we have some sort of quinoa salad.
    During the week I sometime add cooked quinoa to my green salad.

    Thanks for sharing your recipe. It looks great and I’d love to try it

  2. This is SUCH an amazing recipe. I am making it tonight for my family for the 4th of July! P.S. Sometimes I print your printable recipes just because I love your designs ;)

  3. I love quinoa and this salad is such a terrific idea! Thanks for sharing the tomato-love with us. Happy Mon.!

  4. I have not had a lot of success with quinoa. But I might have to try this, thanks for sharing.

  5. I am definitely making this – minus the onions!

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