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snugglekittyA few weeks ago I had a fantastic quinoa salad with grilled veggies on the side, from the Cambridge Brewing Company. I wanted to try the salad part at home. My first attempt was tasty (and the leftovers were devoured by ![[livejournal.com profile]](https://www.dreamwidth.org/img/external/lj-userinfo.gif)
nessur and jenaflynn before they could even leave the table, for proof!) but did not resemble the initial salad. My second attempt did, and is behind the cut.
1 c dry quinoa
2 c stock (I used chicken, but use whatever your dietary needs suggest)
1/2 onion, diced and lightly sauteed
1 cup of at least two other kinds of fresh veggies, diced (I used green beans, carrots, tomato, red pepper)
1/3 to 1/2 cup of a roasted or pickled veggie, also diced (I used homemade sauerkraut)
chopped walnuts or other nuts
thick salad dressing, pesto, or curry sauce (I used Paul Newman's Honey Mustard salad dressing)
Cook quinoa in stock according to package directions. Sautee onion. When all are cooked through, add other veggies and nuts. Sauce can be mixed in or used as a bed for the salad. Add it to taste.
This is tasty, can be made with many variations to use up whatever is in your fridge, and full of vegetarian protein. Add fresh herbs for extra zing, or greens to stretch it further. Serves four to six.
nessur and jenaflynn before they could even leave the table, for proof!) but did not resemble the initial salad. My second attempt did, and is behind the cut.1 c dry quinoa
2 c stock (I used chicken, but use whatever your dietary needs suggest)
1/2 onion, diced and lightly sauteed
1 cup of at least two other kinds of fresh veggies, diced (I used green beans, carrots, tomato, red pepper)
1/3 to 1/2 cup of a roasted or pickled veggie, also diced (I used homemade sauerkraut)
chopped walnuts or other nuts
thick salad dressing, pesto, or curry sauce (I used Paul Newman's Honey Mustard salad dressing)
Cook quinoa in stock according to package directions. Sautee onion. When all are cooked through, add other veggies and nuts. Sauce can be mixed in or used as a bed for the salad. Add it to taste.
This is tasty, can be made with many variations to use up whatever is in your fridge, and full of vegetarian protein. Add fresh herbs for extra zing, or greens to stretch it further. Serves four to six.