Sunday, 16 September 2012

P.P's Quinoa Salad

P.P you make one mean quinoa salad.

From the first time she brought it to a family dinner - to the many requests for it - P.P's salad has been a hit. 

Finally I asked for the recipe and since then, have reproduced it many times. The whole family enjoys it - even the 3 year old and the 11 month old!

It's original name is "Quinoa Spring Salad" and here is the site it was found on. The original recipe is very delicious. 

I've modified it slightly to satisfy our tastes and to reflect common items that are found in our fridge and pantry.

Here's my interpretation - I think I'll name you Fresh Quinoa Salad,
*no sunflower seeds in this batch because it was being consumed by a child with gums of steel and 2 bottom teeth**

Fresh Quinoa Salad
1/2 cup frozen shelled soybeans (Edamame)
2 cups cooked* tri-coloured quinoa, cooled (I use 1 cup white, 1/2 cup red, and 1/2 cup black, but you can use one colour if you choose)
1 cup orange bell peppers, chopped 
4 green onions, thinly sliced 
1/2 an english cucumber, seeds removed, diced 
1/4 cup sunflower seeds, unsalted 
1/4 cup cilantro, chopped 
sea salt and fresh black pepper to taste 
Vinaigrette Dressing (see below)

*cook quinoa according to package - this can be done ahead - let it cool slightly
Cook edamame beans according to their package. Drain and/or let cool. In large bowl, combine edamame with remaining ingredients. Toss to mix well. Serve immediately or refrigerate until ready to use.
Approximately 5 to 6 servings.
Vinaigrette Dressing
1/4 cup cider vinegar
1 tsp Dijon mustard

1/2 tsp sea salt
Freshly ground black pepper to taste
1 1/2 Tbsp maple syrup (pure is best!)
1/4 cup extra virgin olive oil
Whisk all ingredients together - blend well. 

yum Yum YUM!

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