| Warm Quinoa Salad |
Have you ever had quinoa? If you haven't, you really need to try this Warm Quinoa Salad. Let me first explain to you what Quinoa is (pronounced keen-wa). It is a grain that originates in South America from the ancient Inca civilization! They called it the "Mother Grain". Quinoa is extremely healthy for us. Very low fat, 0 cholesterol, basically 0 sodium and has 3 grams of fiber, very high in protein and is gluten free!!
It's such a versatile food. It can be eaten basically with any type of food and can be made sweet as well. Just add any veggies or fruit to it and you have a perfect dish!! To see how I made this dish, keep reading! Serves 4-6
It's such a versatile food. It can be eaten basically with any type of food and can be made sweet as well. Just add any veggies or fruit to it and you have a perfect dish!! To see how I made this dish, keep reading! Serves 4-6
Ingredients
- 2 cups raw quinoa (cook according to package directions)
- 1 cup of grape tomatoes, halved
- 2 scallions, sliced thinly
- 1 small red pepper, chopped
- 1 small orange pepper, chopped
- ¼ cup golden raisins
- ¼ cup currents
- 1 cup sliced black olives
- 1 garlic clove, minced
- 1 tbsp. chopped fresh parsley for garnish
- 1 tbsp. extra virgin olive oil
- Salt and pepper, to taste
Instructions
- In a large Dutch oven heat oil over medium low heat add peppers and cook, stirring occasionally, until peppers are softened, about 5 minutes.
- Add in the ingredients from the tomatoes to the olives, stir and cook for another 2 minutes.
- Add a small amount of salt and pepper.
- Add the garlic, stir and cook for another minute or two.
- Add the cooked quinoa and stir.
- Remove from heat, garnish with the parsley. Serve and enjoy!
For another great quinoa salad, check out this Indian Spiced Butternut Squash Tri Colored Quinoa Salad from The Life and Loves of Grumpy’s Honeybunch
This looks great – I LOVE black olives in anything and adding raisins is a great idea!
Becca @ Amuse Your Bouche recently posted…50 vegetarian Christmas dinner recipes
Thanks Becca!! It really was great and I put it in baked portobello mushrooms which will be up on the blog next so stay tuned! 🙂