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Thursday, December 17, 2015

Rainbow Quinoa Salad



A quick and easy side dish to bring a little color to your dinner table. I'm starting to find that the more we get into winter the more drab my recipes are starting to feel. I didn't think any of the ingredients were too expensive, but you could easily sub a different vegetable for avocado or tomatoes if they're out of season and pricey where you're located.

Recipe from Cooking LSL.

Ingredients:
-1 cup uncooked rainbow quinoa
-1 1/2 cups multi-color grape tomatoes, cut in half
-5 cucumbers, cut into small rounds
-1 medium yellow bell pepper, chopped
-2 tbsp chopped red onion
-1 ripe avocado, peeled, cored and chopped
-1/4 cup crumbled feta cheese
-1/4 cup Kalamata olives
-juice from ½ large lemon (or more to taste)
-2 tbsp olive oil
-salt and pepper to taste

In a medium sauce pan bring rinsed quinoa and 1½ cup of water to a boil. Reduce heat and cover. Cook quinoa for about 10 minutes, so it is not completely cooked, fluff with fork, let it cool to room temperature.

Combine all ingredients for the salad in a large bowl and mix to combine. Season with salt, black pepper, olive oil and lemon juice. Serve.



I love how easy this dish was to make, but it's probably best served with something else rather than alone -- even though it has quinoa in it, it's not too filling. I enjoy the quinoa in this recipe, but I think this would be better with couscous instead, I just think that it would have looked a little more appealing and maybe would been a little easier to eat since the couscous is larger. Overall this tasted good though!

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