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August 15, 2014
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August 20, 2014

Crispy Quinoa Salad

I fell in love – Quinoa is the first name. Here is why. What is Quinoa? (pronounced as kin-wa). Quinoa is a grain crop grown primarily for its edible seed.  The Incas held the crop to be sacred. Nutritional evaluations indicate that quinoa is a source of complete protein. I just simply acknowledged it as a superfood. Since discovering it earlier this year, Quinoa has been a staple source of grain in our household. You will find some really awesome quinoa recipes in BNF blog. In this post, I’m going to share with you this simple yet delicious salad. Toasted quinoa gives this crisp salad of cucumber, green onion and fresh coriander an oomph!
Ingredients:
1/2 cup of toasted almonds
1 cup quinoa
2 cups chicken or vegetable stock
3 tbsp E V olive oil
3 tbsp white wine vinegar
1/2 tsp salt
2 cups chopped cucumber
1/2 cup cherry tomatoes
1/2 cup frozen mixed vegetables
1/2 cup corn kernels
2 stalks sliced green onion
a bunch of chopped coriander

Crispy Quinoa Salad Ingredients

Ingredients

Toast the quinoa in a large saucepan for 3 to 5 minutes until fragrant but not browned, shaking it from side to side occasionally.

Add the stock to the pan and bring to boil. Reduce heat and cover, simmer for 10 minutes and turn the heat off. Leave the cover on for another 4 minutes. Fluff the quinoa and transfer to a large bowl to cool completely.

Quinoa cooked in chicken stock

This is how cooked quinoa looks like

Whisk together the oil, vinegar and salt in a small bowl.

Dressing for quinoa salad white wine vingegar and extra virgin olive oil

My favorite duo

Add the cool quinoa and mix thoroughly. Add the fresh ingredients and toss well.

Crispy Quinoa Salad tossing in the dressing

Time to dress this salad!

Vinaigrette dressing white wine vinegar extra vrgin olive oil

Oh, this is how the vinaigrette dressing looks like

Just before serving, sprinkle the toasted almonds. Refrigerate unused portion in the fridge for up to 3 days.

Crispy Quinoa Salad plating

Matchigae Deuseyo! (practising my “half-past-six” Korean) 

Rachelle

Rachelle

Editor-in-Chief at Bear Naked Food
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.
Rachelle

Latest posts by Rachelle (see all)

Rachelle
Rachelle
Bear is my moniker. Naked is how I like my feet to look. Food is something I live to eat (alot). A food recipe blog that makes sense.

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