01.11.07
Recipe: Green Quinoa Salad
Quinoa is one of my favorite grains — it is wheat free, chock full of protein and has a unique flavor all its own. It is so versatile it can be prepared as a breakfast porridge or made into a yummy side dish, like I did last night.
All hail to Trader Joe’s for their bountiful selection of organic frozen produce. I keep a variety in my freezer at all times, and it sure came in handy last night!
1.5 c. dry quinoa
1 bag frozen organic spinach
1 bag frozen organic peas
1 large onion, chopped
1 large handful of fresh basil, sage, or parsley or a combination of them all, chopped
dressing
- 1/3 c. lemon juice
- 1/4 c. olive oil
Whisk together.
Prepare quinoa by cooking in 3 c. water; boil, cover and simmer until water is soaked up.
Meanwhile, saute onion in a little olive oil, and when translucent, add peas and spinach. When everything is heated through, add cooked quinoa, herbs and dressing. Serve hot, room temperature or chill before serving.
How good would this be with any number of additions — green beans, artichoke hearts, zucchini . . .