This is a refreshing, light way to serve up some protein and vitamins. It’s great as a side with grilled chicken or fish, or as a main dish salad. Even the kids will like it! Added bonus: it is gluten and lactose free, and vegan if maple syrup is used in lieu of honey.
The recipe is an adaptation of the wheat berry salad in a previous post. I had run out of wheat berries and wondered if quinoa would work as a substitute. It did, and got a thumbs up review. That isn’t always easy around here!
Variation on the Theme
If you really want to go all out and make it for a picnic or party, try incorporating coconut whipped topping. I did, and it was fab! It reminded me of that old-timey rosamarino salad with Cool Whip, which I love but which doesn’t love me. Just reduce the amount of dressing by about half, so that it doesn’t dilute the whipped topping. Oh, and skip the salad greens.
1 c. quinoa
1/4 tsp. salt
juice of 1 lemon
1/2 c. canola oil
1/4 c. fruit flavored balsamic vinegar
3 Tbs. rice or red wine vinegar
2 Tbs. honey or maple syrup
1 bunch scallions, chopped
1 c. blueberries
1 c. grapes
1 orange, chopped, peel and pith removed
1 apple, cored and chopped
3/4 c. toasted, chopped pecans
mixed spring greens
Combine the quinoa, salt and water in a saucepan and bring to a boil. Reduce heat to simmer, covered, for about 30 min. or until most liquid is absorbed. Allow to cool with lid on pot.
Mix together lemon juice, oil, vinegar, and honey. Set aside.
Prepare remaining fruits, nuts, and scallions and place in a large bowl.
Add the cooled quinoa and mix the ingredients. Pour the dressing over all. Refrigerate for at least an hour.
To serve, mix again thoroughly and spoon over spring greens.
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