Energetic, super-healthy quinoa is enormously versatile. Here are some of the best quinoa usages in recipes for salads. Get nutty-tasting grain, from perfect vegetarian major courses to light and tasty picnic sides.
Lemony Quinoa Salad served with Shaved Vegetables:
Ingredients:
- 8 large red radishes
- 1 small black radish
- 1 medium peeled carrot
- 1 medium cored fennel bulb
- quinoa, preferably red, rinsed 1 cup
- water 2 1/2 cups
- thinly grated zest of 2 lemons
- Juice 1 lemon
- vegetable oil 2 tablespoons
- Salt and freshly ground pepper
Directions:
- Finely slice the radishes, carrot and fennel bulb. Move them into a big bowl of ice water and refrigerate for around 1 hour, until crunchy.
- In the meantime, in a saucepan, carry the quinoa and water to a boil. Cover and heat over low heat until the water gets absorbed and the quinoa is soft, 20 minutes. Let it be cooled.
- Drain and dry up the vegetables. In a bowl, mix the lemon zest and juice along with the oil. Add the quinoa and mix well, season with salt and pepper.
- Transfer it to serving dish and top it with the vegetables.
Quinoa Salad with Sugar Snap Peas
Ingredients:
- sugar snap peas: 1/2 pound
- quinoa, rinsed and drained: 1 1/2 cups
- extra-virgin olive oil: 1/4 cup plus 1 tablespoon
- white wine vinegar: 3 tablespoons
- Salt and freshly ground pepper
- salted roasted pumpkin seeds: 1/2 cup
- minced chives: 1/2 cup
Directions:
- In a small saucepan, boil water; boil the peas until they become crisp-tender, about 1 minute. Drain and stretch out on a big plate to cool, and then make them dry. Cut the peas on the diagonal into 1-inch pieces.
- In a little saucepan, mix the quinoa with 2 cups of water and a boil. Cover till the quinoa is tender. Let it be cooled.
- In a bowl, mix the oil and vinegar and season with salt and pepper. Put peas into the quinoa with the pumpkin seeds, chives and dressing; mix. Season with salt and pepper.
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