I’m not sure how familiar you all are with quinoa but in the last couple of years it’s become the trendy new grain. Yes, I said trendy new grain because it’s popped up on every menu from here to New York and people talk about it like they discuss tuxedo jackets or whether or not bangs are in this season. I like it as a substitute for rice because it’s easy to cook and unlike rice it has tons of protein. I usually serve it hot as a dinner side dish but for this recipe I used it in a cold salad and the results were de-lish!
Here’s What You’ll Need
1 Cup of Cooked Quinoa - found in the rice/grain section of your grocery store
Cherry Tomatoes – washed
1 English Cucumber – washed and cut into cubes
1/3 a Bunch of Fresh Parsley – Washed and diced
1 Can of Garbanzo Beans
Pepper & Salt – As needed
This salad is really similar to a pasta salad so as far as veggies are concerned I think, the more the merrier! Throw in onions or peppercinis, try marinated artichoke hearts or even olives. If you like it, it’ll probably taste good.
First just cook your quinoa per package instructions (it’s a similar ratio to cooking rice). Then allow quinoa to cool. Once cool add quinoa to your veggies in a large bowl and toss together with the dressing of your choice. In this case I whisked equal parts olive oil and balsamic in a small bowl and then added to the salad. If you don’t want to make your own you can add store bought balsamic vinaigrette, Italian salad dressing, etc. Pretty much any oil based salad dressing would be tasty but if you’re unsure just mix a little bowl with the salad dressing you’re considering to be sure you like the flavors before sacrificing the whole bowl. Season with salt and pepper and you’re ready to serve.
Rather than serve my salad in a bowl I served mine in individual mason jars. It’s a bit more fun and guests can enjoy your spring party with these in hand and still walk around to mingle at the same time.
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