Monday
Quinoa Salad by Suzanne Landry
Today Suzanne Landry, author of Cookbook: The Passionate Vegetable talks about her Quinoa Salad. This filling salad not only add health to your diet, but is a pick you up that gives you energy.
Tune in below and listen to Suzanne Landry as she discusses her receipt for Quinoa Salad.
Having trouble? Click here to listen to the interview.
California Fiesta Quinoa Salad
(Serves 6)
(Serves 6)
Absolutely one of the most loved salads with by my clients, students, family, and friends!
l cup quinoa, uncooked
2 cups water
¼ tsp sea salt
1 cup fresh tomato, chopped
1/3 cup celery, chopped
½ cup cucumber, seeded and chopped
1/3 cup scallions, chopped
½ cup fresh cilantro, cleaned and chopped
½ cup fresh or frozen corn, blanched
½ cup cooked black beans, rinsed and drained
¼ cup black olives, pitted and diced (Kalamata is the best!)
2 cups water
¼ tsp sea salt
1 cup fresh tomato, chopped
1/3 cup celery, chopped
½ cup cucumber, seeded and chopped
1/3 cup scallions, chopped
½ cup fresh cilantro, cleaned and chopped
½ cup fresh or frozen corn, blanched
½ cup cooked black beans, rinsed and drained
¼ cup black olives, pitted and diced (Kalamata is the best!)
Dressing:
1/3 cup extra virgin olive oil
1 tsp red pepper flakes, hot (or more to taste)
2 Tbs red wine vinegar or ¼ cup lemon juice
½ tsp sea salt
1/3 cup extra virgin olive oil
1 tsp red pepper flakes, hot (or more to taste)
2 Tbs red wine vinegar or ¼ cup lemon juice
½ tsp sea salt
1. Boil 2 cups water and add salt. Rinse quinoa in strainer thoroughly and place in boiling water, cover, and reduce to medium low flame. Cook for 20 minutes or until grain is fluffed and water is absorbed. Remove from pot to large bowl and cool before adding vegetables.
2. Slice tomatoes into ½ inch slabs and remove the most of the seeds. Then cut tomatoes into sticks and crosswise into ½ inch cubes. This will give you evenly sized tomato pieces without them getting mushy over the next few days.
3. Celery is cut by going down the rib in the center once or twice. Depending on the size of the celery you might need to cut it in thirds. Then cut crosswise into ½ inch pieces again.
4. Slice cucumber lengthwise in 4 strips and then remove center seeds. Chop crosswise these strips into ½ inch pieces. Remove root ends of scallions and cross chop into ¼ inch pieces.
5. Toss cooled quinoa with all remaining vegetables, beans and olives. Mix vinegar, oil, hot pepper flakes, and salt together. Toss lightly with salad. Refrigerate for an hour before serving or longer. This will last 5 days.
Serving Suggestions: My favorite way of having this as a leftover in scrambled eggs! Just before the eggs set hard, I add ¼ cup or so of this salad and give it a stir. Very yummy breakfast!
