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Thursday, August 5, 2010

Tangy Quinoa Salad

The new kitchen is operational! It's so nice to be done with moving, because now I'll have time to work on cooking up some new recipes. Here's one of the first creations to come out of the new kitchen:

Tangy Quinoa Salad
Serves 2-4

1 cup uncooked quinoa
2 tablespoons olive oil
4 tablespoons lemon juice
2 tablespoons bragg's liquid aminos
1 tablespoon dijon mustard
1 large carrot, chopped
5 oz. frozen chopped spinach, thawed and thoroughly drained

Rinse quinoa well and cook according to package directions.*  Meanwhile, make the dressing. In a small bowl, whisk together the olive oil, lemon juice, bragg's and mustard.  When the quinoa is done, pour the dressing over the quinoa and stir until quinoa is evenly coated.  Stir in the carrot and spinach.  Serve slightly warm, room temp. or chilled.  It's delicious at any temperature!

* If you buy quinoa in bulk like me (and thus no package directions), bring 1 1/2 cups of water and 1 cup quinoa to a boil in a small saucepan. Lower heat and simmer with a lid on for about 15 minutes until the water is absorbed.


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