Tuesday, October 16, 2012

Recipe to Reality: Andean Quinoa Salad

Quinoa is one of my new favorite grains.

This fresh, light, healthy salad could double as a main dish or a side!

This recipe is adapted from Food & Wine Fast Magazine and is a great choice for a light dinner on a warm day.

Here's What You'll Need!

  • 1 cup quinoa
  • 2 cups water
  • Salt
  • Pepper
  • 1/4 cup vegetable oil
  • 2 tbs. lime juice
  • 1 red bell pepper, diced
  • 1 green bell pepper, diced
  • 1 cucumber, peeled, seeded, and diced
  • 1 handful cilantro, chopped
  • 1 minced chile pepper
  • 1 scallion, minced
Put It All Together!

1) Rinse quinoa in running water and drain. Transfer to a medium saucepan and add 1 and a 1/2 cups of water and 1/2 tsp. of salt. Bring quinoa to a boil, lower heat to a simmer and cover until all the water has been absorbed and quinoa is tender but not mushy (about 17 minutes).

2) In a medium-large bowl, mix the oil with the lime juice. Add the bell peppers, cucumber, cilantro, chile, scallion, and quinoa. Toss and season with salt and pepper. Serve at room temperature or chilled. 

My husband was pleasantly surprised by the amount of flavor this salad packs. He was expecting it to taste like health food, but instead he really enjoyed the fresh flavors of the veggies with the nutty quinoa.

It was also much easier to go to the gym after eating this...as opposed to chili...lol!

Stay Savory,


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