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Quinoa Salad

Monday Jun 14, 2010

Quinoa is very healthy and I love the nutty like taste.  It is nice to have Quinoa as a salad because you can use your  imagination. This makes it easy to reuse leftovers or wherever is in the fridge to make it taste good  For this particular one I had some tomatoes, red pepper and a boiled egg (left over from another meal), so I started to put those items together until it was beautiful and colorful.

For the Quinoa:

3/4 c of Quinoa

1 t Salt

1 t olive oil

In a small sauce pan heat the oil slightly, add the quinoa and salt. Then add about 2 cups of water. Let the quinoa cook (medium heat) for about 20 minutes, covered.

You can make this ahead of time and keep it in the fridge.

For the salad:

Cooked quinoa

2 ears of corn (just the kernels)- you can use canned corn

1 avocado (sliced)

1 boiled egg (diced)

1/4 red pepper (diced)

2 tomatoes (diced)

2 T green onions (cut)

Mix it all together.  Then season it with Salt and Pepper to taste.  You can also add a little bit of lime juice and olive oil for a different taste.  My husband likes to eat this with a little bit of Italian dressing drizzled on top. I prefer without dressing and just a little squeeze of lime.  I also like to serve it on top of a nice green lettuce.

It is refreshing and it tastes very good!

Pair this recipe with the Chicken Cutlets and you have a complete meal!

1 Comment »

[…] Cut them to top a salad (see Quinoa Salad idea) […]

June 15th, 2010 | 1:17 pm
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