This recipe can be made with Couscous or Quinoa. Recently realized gluten was impeding my digestion & the less I eat, the better my gut functions. I have trouble with raw vegie salads & find combining with a starch helps. You can also serve cold or hot, delicious either way. It's super nutritious, vegan and keeps in the fridge for up to a week.
Quinoa Confetti Salad
Cook 1.5 to 2 Cups Quinoa per package directions - I use white quinoa from Trader Joe's. Set aside to cool while making dressing & chopping ingredients, which can be varied for your taste. Experiment!
Dressing - Whisk together in a measuring cup:
1/4 Cup Lemon or Orange Juice (your preference)
3/4 Cup Rice Vinegar
1-2 Tablespoons Olive Oil (amount to your preference)
2 Teaspoons Curry Powder
1/2 Teaspoon Ground Ginger
Suggested Ingredients:
2 Carrots, grated
2-3 Celery stalks sliced/diced
2 Green onions sliced
1/2 Red Bell pepper diced
1/4 Cup chopped Celantro and/or Parsley and/or Fresh Mint
1/2 Cup assorted diced dried fruit. I've used blueberries, cranberries, apricots, golden raisins & candied ginger.
Combine & chill. I often serve with diced walnuts, apples, grilled chicken and a sprinkle of feta cheese, warm or cold depending on my mood. Use your imagination & enjoy!
--------------------
Goldilocks
Print
Remind Me
Notify Moderator
|
Posts
Quinoa Salad
