Rainbow Quinoa Grain Bowl Salad
ften referred to as a super-grain, quinoa is high in fiber and protein. It also packs in iron and potassium, and is naturally gluten-free. Quinoa cooks up like rice and has a mild, nutty flavor and a light, fluffy texture similar to couscous. You can find it next to other grains in health-food stores and your supermarket. Add quinoa to a variety of colorful veggies for a light, palate-pleasing salad.
1/2 cup raw quinoa
1 cup water
1/8 teaspoon salt
1 each red and yellow bell peppers
1 small carrot
1/2 cup snap peas
1/4 head red cabbage
1/2 bunch scallions or green onions
1/2 cup raisins
1/2 cup sunflower seeds
1 cup Lemon Vinaigrette (see below)
1 ounce lemon juice
1 ounce cider vinegar
2 teaspoons onion, minced
1/2 teaspoon garlic, minced
1 tablespoon Dijon mustard
6 ounces salad oil (3/4 cup)
1 teaspoon salt (to taste)
1/4 teaspoon black pepper (to taste)
Recipe courtesy of Rhubarb & Elliott. Rhubarb & Elliott provides thoughtful, made-from-scratch food to thousands of students, faculty and staff at local schools, and also operates a café in Albuquerque’s Jewish Community Center.
1 Cook quinoa. Follow package directions or your favorite method, otherwise mix quinoa with water and salt in small pot, bring to a boil. Reduce heat, cover with lid and steam for about 15-20 minutes or until all the water is absorbed. Turn off heat. Fluff with a fork, and cover for 10 more minutes.
2 Mix vinaigrette. There are many ways to mix a salad dressing. When cooking at home, we like to put all ingredients in a mason jar and shake vigorously. This way we can make a bigger batch and have some in the fridge for next time. Taste it. Is it perfect? Maybe add a touch more salt or a tablespoon of honey?
3 Prepare the veggies. Rinse all vegetables in cold water. Cut the bell peppers into quarters, remove seeds and white pith with your hands first, then pare out the rest with a small knife. Cut into a small dice, about 1/2” squares. Cut carrot lengthwise into quarters. Then cut the long quarters into 1/4” quarter circles. Cut each snap pea into two or three pieces. Cut cabbage into 1/2” pieces. Slice the scallions or green onions into thin rounds. Toast sunflower seeds on a dry metal baking sheet at 350° F for 6-10 minutes.
4 Mix everything together.
Dig in and enjoy!