Quinoa has been around for a long time, but I have been slow to try it! In my part of the world, sometimes it can be hard to find certain items or if it is to be found, the selections are quite limited. I ended up buying this online for several reasons with one being that it is organic. It is Eden Foods Organic Red Quinoa. Then because I was uncertain what to do with it, I just let it sit for a while. A few days to be exact! Then after talking to a few friends who eat quinoa regularly, I had a better idea of how to use this mystifying grain.
One friend suggested I try it for breakfast. She eats it every morning like a hot cereal or oatmeal. So I did on a weekend since this has to cook for a few minutes. I tried mine with a little molasses. It was delicious and I did not get hungry for 5 hours!
You can use quinoa to make veggie burgers, vegetarian meatballs and so many other things, but one idea that interested me most was the cold quinoa salad. I love salad. Lately, I’ve been eating a salad at least 5-6 times per week. And for me, the busy week makes me keep everything very simple. So here is my version of a Quinoa Salad. I hope you like it!
Red Quinoa Summer Salad
Cook the red quinoa according to the directions on the package and then chill for at least 24 hours.
1-2 medium cucumbers, seeded and cut into small chunks
1-medium tomato, seeded and cut into small cubes
1-2 tbsp. feta
Vinaigrette dressing – click here for the recipe
Once the quinoa is thoroughly chilled, toss with cucumbers, tomatoes, and vinaigrette. Sprinkle feta in and mix well without breaking up the chunks of feta. Chill for about 30 minutes so the flavors can marinate together.
Serve as a side dish or main meal.
This is such a refreshing salad! I’m sure it will be reinvented often in my kitchen!