Admit it: when you first read the word “quinoa,” you pronounced it “kwin-oh-ah.” I know I can’t be the only one. Despite our early misunderstandings, quinoa (KEEN-WAH) and I are now total besties. I bought a big bag a couple of weeks ago to try out a delicious quinoa recipe from Fat Free Vegan (which was titled “Ridiculously Easy” but should be called “Ridiculously Addictive”–seriously, try it!). I burned out, though, after a few batches, and needed to find a new way to use the quinoa in my cabinet. This new recipe was inspired by my bean-based hashes, but has a very different flavor. I imagine it would be good warm, but I added the greens after it had cooled and labeled it a salad–delish!
Easy Quinoa Salad
1 cup uncooked quinoa, rinsed
1 veggie bouillon cube + 2 cups water OR 1 cup veggie broth + 1 cup water
1 yellow onion, diced
1 summer squash or zucchini, cut lengthwise, then into 1/4″ slices
8-10 cherry tomatoes, halved
1/2 cup chopped roasted red or yellow bell peppers
2 cups (packed) mixed lettuces
Salt and pepper to taste
1. Combine water/broth/bouillon and quinoa and bring to a boil. Reduce heat to a simmer and cook until water is absorbed, 10-15 minutes.
2. Saute onions until they begin to soften, then add squash. Continue cooking for a few minutes, just until the squash is barely softening.
3. Once the quinoa is cooked, combine with the squash/onion mixture and season to taste. Really taste it here, because some veggie broth will have made it plenty salty to begin with. Set this mixture aside to cool while you prep the tomatoes and peppers.
4. Once the quinoa mixture has cooled to close to room temp, combine all the ingredients in a big bowl–it needs to be big to handle the greens. **Here’s where you leave out the greens if you’d rather serve it hot. Heat the quinoa (or don’t let it cool) and add the cold peppers and tomatoes and serve immediately.**
5. Refrigerate for an hour or so for a cold salad, or serve at room temp.
I’m taking this to a picnic tonight. Yum!