Quinoa is a fantastic product. Some folks complain that it is tasteless or that it has a funny “green” flavor. The solution to both of those problems is really quite simple. Cook it in broth and flavor it up!
I prepare my quinoa by rinsing it in a strainer like the one below. To dress it, I use a soy-free light Champaign vinaigrette and I add chopped roasted red peppers, depending on my mood. Feel free to add other chopped, tasty veggies to the salad. This is a terrific dish for a potluck.
Quinoa Bean Salad
1 cup quinoa, rinsed well
2 cups broth
1- 16 oz can garbanzo beans, rinsed
1- 16 oz can black beans, rinsed
6-8 grape tomatoes, diced
½ small onion, minced or grated
½ cup pitted, chopped kalamata olives
½ to 1 tsp celery seed
Champagne vinaigrette dressing – to taste
Use a strainer (mine is pictured below) to rinse quinoa by putting it in the strainer and then running cold water from the kitchen faucet through the quinoa for at least one minute. I always do this even if the package says that it is pre-rinsed.
Cook quinoa in broth for 15 minutes or until broth is absorbed.
Mix all together and chill to blend flavors. You can add mushrooms, celery or red bell pepper if you like.
// What’s your favorite quinoa recipe?
// What would you add to this salad?