That pretty purple pepper from my Purples and Greens post found its way into this salad last week. I made this salad with what I had on hand. Quinoa is such a versatile salad base. You can add whatever is fresh from your garden – squash, cucumber, cooked limas – all kinds of veggies would taste great in this salad. Here’s what I used:
Quick Quinoa Salad
1 cup quinoa, cooked to package directions and cooled
1/2 can black beans
1 small onion, chopped
1 small bell pepper, chopped
1 small tomato, chopped
1 large carrot, chopped
3 tbsp fresh parsley, chopped
Vinaigrette of your choice
1. Prepare your quinoa according to the package directions. I use my rice cooker on the white rice setting. Just one cup of dry quinoa expands to make quite a bit once cooked. I do keep a close eye on the rice cooker as it cooks, sometimes the quinoa sticks if I don’t catch it in time. Fluff the quinoa with a fork and allow it to cool in the fridge.
2. Add your chopped veggies and beans and toss thoroughly.
3. Add your vinaigrette. I recommend an Asian style dressing like a sesame soy, but even vinegar and olive oil with a little salt and pepper would work. I used Whole Foods 365 Soy Sesame Vinaigrette (not sure of the exact name.) Whatever dressing you use, be generous while careful – the quinoa will absorb quite a bit, but take care not to saturate it. It won’t be nearly as yummy if it’s soggy. You can always add more, but you can’t take it out very easily. Now I sound like my mom.
When all was said and done, I used about a 1/2 cup of dressing. Mix your salad and dressing together, and place it in the fridge to chill just a bit more. This actually tastes even better the next day. Enjoy!