Summer Quinoa Salad
Summer Quinoa Salad
You have probably been hearing a lot about quinoa the last few years and if you haven’t tried it yet, you are missing out! What is quinoa (pronounced: KEEN-WAH)? While we eat it like a grain, it’s actually a relative to spinach and chard, and the part we eat is the seed. Thus, quinoa is gluten free. Quinoa is a complete protein, meaning it contains all of the 9 essential amino acids which cannot be made by the body, so must be consumed through food. There are several types of quinoa, red, white and black, I like to use tri-color. With a light and fluffy texture quinoa works well when mixed with other ingredients that turn it into a “salad”. This is one of my favorites and it’s perfect for summer time get-togethers. I’ve served this and converted people who were nervous to try quinoa, into fans.
- 2 TBSP olive oil, divided
- 1/2 cups chopped onion
- 1 cup quinoa
- 2 cups vegetable broth
- 1 tsp salt, divided
- 1 cup chopped tomatoes
- 1/4 cup fresh cooked corn
- 2 scallions finely sliced
- 1/3 cup fresh cilantro chopped
- 2 TBSP of lime juice
- 1 avocado cut into bite-sized chunks
1. Heat one TBSP of olive oil in a sauce pan over medium low heat. Add onions and cook, stirring frequently until soft and translucent, about 5 minutes.
2. Add quinoa to onions and continue cooking, stirring constantly for 3-4 minutes. Add veggie broth and stir in 1/2 teaspoon of salt. Turn heat up to high and bring to boil. Cover pan tightly with lid, turn heat down to low and simmer for 15-20 minutes until liquid is absorbed and quinoa is cooked. (You will see the “tail” or germ of the seed and it should be soft, not crunchy) Transfer cooked quinoa to a mixing bowl and chill in the fridge.
3. When quinoa is cool, add in remaining TBSP of olive oil, tomatoes, corn, scallions, cilantro, salt and lime juice. Taste and adjust seasonings to your tastes. Right before serving add avocado chunks on top.