So as I mentioned in the previous post, I have a lot of content for posts already, I was just missing the time to get them posted. This summer quinoa salad recipe, from Hummusapien, was one of them.
I know in the title it says summer, and that has passed, but this salad is so versatile in its ingredients, it can be used year round. And I don’t know about you, but football and grilling has taken over our weekends, and this is the perfect accompaniment.
Hummusapien is a blog that I follow, and recipes are healthy, nutritious, and to die for. I stole this one from her and here’s what she had to say…
You can use white, red, or tri-color quinoa here. I love that it packs a [complete] protein punch with all nine essential amino acid, trumping the protein content of other whole grains. That’s because it’s technically a seed!
If it’s not pre-rinsed, rinse the quinoa in a fine mesh sieve to get rid of the bitter tasting outer layer.
Place 3/4 cup quinoa in a small saucepan with 1 1/4 cups water. (I typically do a ratio of 1 part quinoa to 1.5 parts liquid).
Bring mixture to a boil over high heat. Once boiling, reduce heat to low and cover. Simmer for about 15 minutes, or until the liquid has absorbed and quinoa looks fluffy.
Fluff with a fork, transfer to a medium bowl, and allow it to cool.
I love that this recipe is super customizable, especially according to what’s in season (or what’s in your fridge!). I’m already drooling over a fall version with roasted squash, apples, sage and pecans. Yummmm.
Add feta or goat cheese for more tang and creaminess.
Add chickpeas, white beans, or grilled chicken for a protein boost.
Don’t have fresh blueberries? Try halved grapes, dried cherries or cranberries.
I love the crunch the almonds add, but you could also try pepitas or sunflower seeds.
For a more traditional tabouli style salad, you could use bulgar as the grain.
What to Serve with This Recipe
This salad is mighty fine on it’s own, but you have my permission to beef it up however you’d like. Try serving it with: grilled chicken, shrimp, or seared scallops
more tidbits like a snack plate! I paired it with a big scoop of hummus, celery sticks, and fresh cherries
chickpeas or goat cheese, which you could stir right in for extra protein
SUMMER QUINOA SALAD
3/4 cup uncooked quinoa
3/4 cup corn
1/2 cup diced red onion
1 peach, pitted and cut into chunks
1/2 cup blueberries (or halved grapes)
1/2 cup diced cucumber
1/3 cup finely chopped fresh mint leaves
1/2 cup finely chopped flat-leaf parsley
1/4 cup roasted and salted almonds, chopped
1/4 cup extra virgin olive oil
zest and juice of 2 small lemons (or 1 large), more to taste
1/2 tsp each fine sea salt and black pepper
optional: 1/2 cup feta or goat cheese
Cook quinoa according to package directions. Once cooked, set aside to cool while you chop the veggies. (I like to put it in the fridge to to speed up the cooling).
Once cooled, transfer quinoa a large mixing bowl. Add the corn, onion, peach, blueberries, cucumber, mint, parsley, almonds, and optional cheese. Stir to combine.
Add the olive oil, lemon juice, salt and pepper, stirring again. Taste salad and adjust seasoning if needed until the flavor really pops (like a pinch more salt or a squeeze more lemon). The flavors will get even better once it’s sat in the fridge!
Store leftovers in an air-tight container in the refrigerator for up to four days.
I hope you enjoy this dish, and if you try it, I’d love to see a picture!