quinoa salad |
|
 |
A good recipe often takes a circuitous journey.
My cousin’s wife got this recipe from a potluck at her son’s school. And since I’ve made it for a few potlucks, it’s gone on to even more friends and relations. And then my friend Elaine reminds me that you should use the 'normal' colored quinoa because the red quinoa doesn't give you enough visual contrast. The best part about it is that when you’re in a rush, the only prep that is required is cutting the cucumber. If you have a rice cooker, a knife and a can opener, quinoa salad is a done deal. |
|
2 (rice cooker) cups quinoa
Chicken broth (optional, but preferred) 1 can of black beans 1 can of corn 1 cucumber, peeled, seeded and chopped Dried cranberries (quantity to your taste) Pine nuts, toasted (quantity to your taste), or pistachios or cashews |
Newman’s Own Balsamic Vinaigrette Dressing
Optional Mix-ins Cooked chicken Cubed avocado |
Cook the quinoa in a rice pot, using the rice cooker cup measurement. Use chicken broth instead of water. Rinse and drain both the black beans and corn. Mix black beans, corn, cucumber and cranberries in the proportions that you like.
When the quinoa is done, add to the black beans, corn, cranberries and cucumber. Mix thoroughly. Add dressing to taste, but go slowly so that the bottom doesn’t get soggy. Add toasted pine nuts at the last minute. Add optional mix-ins if you like. Eat warm or cold.
When the quinoa is done, add to the black beans, corn, cranberries and cucumber. Mix thoroughly. Add dressing to taste, but go slowly so that the bottom doesn’t get soggy. Add toasted pine nuts at the last minute. Add optional mix-ins if you like. Eat warm or cold.
