I thought I'd break the posting silence. I love this salad. You can do so many different variations of it. For example, last time I made it I cooked the quinoa in chicken broth and added sauteed chicken to the salad. Made it so it was a full meal instead of a side dish. I especially like this salad in the summer because it's so stinkin' hot in our house and so a hot meal does not sound good. This is cool, healthy and refreshing.
1 t. salt
1/2 c. roasted red pepper (jarred) chopped, wring out liquid
2 c. frozen corn, thawed
1 c. (packed) basil
2 T. olive oil
5 T. lemon juice
1. Cook Quinoa in 2 cups water with salt until all water is absorbed - 15 min or so. Cool.
2. Add olive oil to quinoa. Toss.
3. Add all vegetables.
4. Add lemon juice.
This was very delicious. I also added the chicken to make it a main course. I left out the oil and just put in a couple of tsp. to sautee the chicken. Absolutely delicious. And the best part, Peter likes it. In fact, we fought over who got to eat the leftovers the next day.
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