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This is a delicious and easy cold or warm salad that is loaded with good nutrition and lots of flavor. It’s very flexible in what ingredients you use so you can make it to your own personal tastes very easily. I use a lot of raw vegetables and ingredients in this though if you want it a little softer you can lightly cook the vegetables for a bit of extra tenderness.
Quinoa itself is a grain that is loaded with protein and other nutrition and so is a great addition to almost any diet. It tastes similar to brown rice having a slightly nutty sort of flavor. It stays light and fluffy even when chilled and doesn’t get sticky like white rice would.
This is what I prepared for the Jax Furs Picnic of 2012 that I brought, and it was enjoyed! This recipe here is half of what I made for the picnic. Halved so it’s better for a family.
What you need:
½ Medium sweet onion, grated
2 gloves of garlic, minced
1 ½ cups organic quinoa
2 tbsp olive oil
3 cups organic vegetable broth
1 bay leaf.
Combine the onion, Garlic, oil, and Quinoa in a large sauce pan and stir for several minutes on medium high heat until fragrant. During that time bring the vegetable broth to a boil in the microwave or a kettle. Add the broth to the quinoa along with the bay leaf, stir repeatedly and then cover. Reduce heat to low and let cook for about twenty minutes until Quinoa is light and fluffy. Remove bay leaf and set aside. This is a basic quinoa that is good to eat as is and you can add whatever you like to it.
Lets move onto making it extra special though!
What to add:
1 Red or Yellow bell pepper, diced small
½ cup Dried Cranberries
1 rib of celery, diced small
1 small carrot, diced small
¼ cup sliced almonds
5 leaves of basil cut into Chiffonade.
Juice of one lemon
3 Tbsp extra virgin olive oil.
Add all ingredients except the lemon and olive oil into the quinoa and stir to combine. Add the Lemon juice and olive oil and mix thoroughly. Cover and refrigerate for at least four hours but overnight would be best. Good for a whole week in the fridge! Enjoy!
Quinoa itself is a grain that is loaded with protein and other nutrition and so is a great addition to almost any diet. It tastes similar to brown rice having a slightly nutty sort of flavor. It stays light and fluffy even when chilled and doesn’t get sticky like white rice would.
This is what I prepared for the Jax Furs Picnic of 2012 that I brought, and it was enjoyed! This recipe here is half of what I made for the picnic. Halved so it’s better for a family.
What you need:
½ Medium sweet onion, grated
2 gloves of garlic, minced
1 ½ cups organic quinoa
2 tbsp olive oil
3 cups organic vegetable broth
1 bay leaf.
Combine the onion, Garlic, oil, and Quinoa in a large sauce pan and stir for several minutes on medium high heat until fragrant. During that time bring the vegetable broth to a boil in the microwave or a kettle. Add the broth to the quinoa along with the bay leaf, stir repeatedly and then cover. Reduce heat to low and let cook for about twenty minutes until Quinoa is light and fluffy. Remove bay leaf and set aside. This is a basic quinoa that is good to eat as is and you can add whatever you like to it.
Lets move onto making it extra special though!
What to add:
1 Red or Yellow bell pepper, diced small
½ cup Dried Cranberries
1 rib of celery, diced small
1 small carrot, diced small
¼ cup sliced almonds
5 leaves of basil cut into Chiffonade.
Juice of one lemon
3 Tbsp extra virgin olive oil.
Add all ingredients except the lemon and olive oil into the quinoa and stir to combine. Add the Lemon juice and olive oil and mix thoroughly. Cover and refrigerate for at least four hours but overnight would be best. Good for a whole week in the fridge! Enjoy!
Category Photography / Tutorials
Species Unspecified / Any
Size 1200 x 900px
File Size 269.8 kB
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