Chilled Quinoa Salad
Hi friends, today I wanted to share with you my Chilled Quinoa Salad. This recipe is perfect for those of us trying to make healthy choices in this new year. And it is so simple to put together. It is packed with complex carbohydrates, has some natural protein, and tons of vitamins with all of those veggies in there! How can we say no to something so pretty?!?
This Chilled Quinoa Salad is dressed with a homemade dressing. I like to use the best quality olive oil I can afford. When using olive oil in a cold application you are reaping all of the heart healthy benefits of the good cholesterol. So, even more healthy!
Red Quinoa is my favorite variety of Quinoa. Amazon has a great selection of Organic options available. One by Pride of India looks to be a great value per ounce. When selecting olive oil I look for unfiltered, orgainic, first cold pressed. Carapelli Brand is one of my favorites that I can easily find in my local grocery store. Amazon also carries it in their grocery so you can ship it to your home.
So you may be wondering where my beautiful bowl came from. Well here in East Tennessee we have group called the Foothills Craft Guild. And they work to preserve local arts and crafts. All of the artists are super talented, but Lynn E Fisher happens to be one of my favorites! I keep one of her butter dishes on my counter top as well. I will tag her in the Instagram post for this recipe. And she can also be found on Facebook here Oohlefish.
This Chilled Quinoa Salad is perfect for Food Prep. It makes a great addition to your weekly lunch plan. You can portion it out just like we discussed in the green bean and sweet potato food prep posts. Chilled Quinoa Salad is also a great dish to take to a pot luck or a small group gathering.
Chilled Quinoa Salad
A refreshingly cool salad packed with colorful vegetables and dressed with a homemade vinaigrette dressing.
Ingredients
- 1 cup quinoa dry measure
- 2 cups boiling water
- 1 ½ cups green beans blanched and chilled in a water bath, then drained
- 1 cup frozen corn defrosted
- 1 cup carrots diced
- 1 cup grape tomatoes halved
- ¼ cup Italian flat leaf parsley chopped
- 4 scallions chopped with tops
- Dressing
- ½ cup olive oil
- ½ cup red wine vinegar
- 2 tbsp Dijon mustard
- ½ tsp salt
- ½ tsp black pepper
- ½ tsp fresh thyme
Instructions
- Bring 2 cups of water to a boil on the stove in a 4-quart sauce pot with a tight fitting lit.
- In another pot bring 2 cups of water to a boil.
- While your water is heating, rinse your quinoa in a fine mesh strainer. You want to rinse until the water runs clear.
- Once your 2 cups of water are boiling, add your quinoa to the water. Return to a boil and reduce heat. Boil for a total of 17 minutes. (my quinoa package said cook 15-20 minutes. I always cook a few minutes less)
- Once your other pot of water is boiling add your green beans. (I use frozen) You want to blanche them for about 3 minutes and then rinse them in cold water.
- Chop all of your vegetables and prepare your dressing while your quinoa cooks.
- Once your quinoa is finished cooking, return it to the fine mesh strainer. Rinse until the water runs cold. Add quinoa to a large bowl.
- Add next 6 ingredients to the salad. Toss to mix.
- Then add half of your dressing and finishing missing.
- Chill in refrigerator for at least an hour.
- This salad can be prepared ahead for food prep, a side dish for dinner, or for a pot luck.
