Monday, April 30, 2012

Vegetable Quinoa Salad

This is a delicious salad that I've made several times now, most recently for a luncheon that I catered.  It paired well with this Watermelon and Citrus Salad with Mint, is perfect for a protein-packed light lunch or dinner, and is also quite good on top of hummus in a pita!

We love it.  I found this and other fabulous recipes compiled in Alisa's FREE eCookbook, Smart School Time Recipes. The recipe is by Marta of Yummy Veggies, and it is a keeper!  My changes are below, in italics.  Incidentally, I quadrupled (or perhaps quintupled??, I've forgotten now) this recipe, and I believe it would have served almost 50 people!  The original recipe says that it serves 4, but with all the vegetables I'd say it serves more.  You decide.  Anyway, the leftovers keep well, so it doesn't matter!

~~~Picture soon!~~~

Yummy Veggie Quinoa Salad

1 tablespoon olive oil
3 cloves garlic, crushed (I mince)
1 cup dry quinoa
2 cups water (or vegetable broth and omit chicken-like seasoning)
1 tablespoon chicken-like seasoning (I found this weird, Vegan wet-sand-like bouillon called "Not Chick'n" and used 1 cube per 2 cups water)
1 cup edamame (soy beans, usually frozen, you'll need to shell them, but if you can find frozen mukimame they're already shelled!)
1 cup frozen corn
1 red onion (I omitted this)
1 red bell pepper, diced
1 cucumber, diced
2 to 3 carrots, diced

juice of 1 lime
3 tablespoons olive oil
1/4 teaspoon ground cumin
1 tablespoon chopped fresh cilantro (optional, but don't use dried)*I omit this
1 tablespoon chopped fresh parsley (optional, I prefer flat Italian parsley)
1 teaspoon sea salt

Add the 1 tablespoon of olive oil, garlic and dried quinoa to a nonstick skillet (that has a lid).  Allow to brown on medium-high heat for about 2 to 5 minutes.  Add water and chicken-like seasoning and turn to high.  Once it boils, turn heat down and cover.  Allow to cook about 15 minutes (this time keeps the quinoa a bit al dente).  You can add the shelled edamame and corn when you have about 7 minutes left.  Once the quinoa is cooked, remove from heat and remove lid, allowing it to cool.

*I'm not sure if it was the quantity of quinoa I was cooking, but I did need to add about 10 minutes to the cooking time, and even then there was a lot of liquid left...*

Meanwhile, chop up the fresh vegetables and set aside.  Marta likes the vegetables small, and I agree, maybe the size of a kernel of corn, but you can decide how you like it best.  Mix up the dressing (I use a jar with a lid) and set aside.  Once quinoa is cool, toss all together and serve.

*This keeps so well in the refrigerator that it can be prepared a day in advance.  To serve, I garnished with a few sprigs of Italian parsley.

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