Monday, June 10, 2013

Recipe: Garden Fresh Quinoa Salad

I love quinoa, and enjoy finding new ways to enjoy it.  My oldest son's favourite way is in soup, but I love quinoa pilafs and salads.  I put together this salad with what I had on hand, and I am very happy with the results.  Feel free to substitute ingredients, but I like the combination of crunchy and soft, warm and cold.  Enjoy!


1 cup quinoa (uncooked)
2 cups water
2 green onions, chopped
1 carrot, grated
1 small zucchini, grated
4 oz. sliced mushrooms (about half a pack of sliced mushrooms)
2 handfuls washed arugula leaves
Crumbled goat cheese to taste

Dressing (will be divided in two)

1/2 cup olive oil
Juice of one lemon
Salt & Pepper to taste
Dried herbs to taste (I use thyme for most dressings, but dried or fresh parsley would also work well)


1- Rinse quinoa to get rid of bitterness.  Bring water to a boil, add quinoa and lower to medium heat.  Cover and cook for 12 minutes or until water is absorbed.  Remove from heat and fluff with a fork.

2- While quinoa is cooking, prepare vegetables and set aside.  Cook mushrooms in water or a small amount of olive oil.  Wash and tear arugula leaves.

3- Prepare salad dressing by mixing oil, lemon juice, salt, pepper & herbs.  mix until combined, then divide in two. 

4- Place quinoa in a bowl or serving platter.  Pour half of dressing over quinoa and mix to combine.  Cover quinoa with onions, carrots, zucchini, arugula, mushrooms and goat cheese.  Mix. 

5- Serve while still warm, drizzling extra dressing over top as needed.

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