I bought some black quinoa a while back at Whole Foods from their bulk bins. It looked so pretty, I couldn’t resist. I’ve only ever made plain old white quinoa before, and it is good but on the bland side. I’ve heard that red and black quinoa have a lot more flavor, so I was ready to give it a go.
And for two weeks it sat in a bag in my pantry — until today. I needed a side salad that I knew was gluten free, tasty and healthy. This one sure fits the bill — it is loaded with veggies and has a simple dressing of lime juice and olive oil. A little salt, pepper and a pinch of sugar and you are done.
Quinoa is simple to make. You just need to make sure you rinse it first or you may get a bitter taste. Other than that, it is almost like cooking rice. You can flavor it with anything and make it with stock if you want more flavor. It is good plain, or can be mixed with herbs, dressings, veggies and cheese. It is especially good with some beans mixed in too.
What you need to make this salad:
1 Cup of black quinoa rinsed in a mesh strainer (or red if you can’t find black)
1 3/4 Cup water or stock
1 small carrot, peeled and sliced thinly or grated
1 tomato, seeded and chopped
2 scallions, sliced green and white parts
1 Cup of frozen sweet corn kernels
1 avocado, cut in chunks
2 Tbs of olive oil
1-2 limes, juiced
1/2 tsp salt
1/8 tsp black pepper
1 pinch (or about 1/8 tsp) sugar
After you rinse your quinoa, put in a 2 qt sauce pan and cover with 1 3/4 Cups water. Add a pinch of salt and bring to a boil. Cover and turn down to a simmer for 20 minutes.
After 20 minutes, remove from the heat and let sit for 10 minutes covered. Fluff with a fork and transfer to a bowl to cool.
Add your veggies and oil, salt, pepper, sugar and lime juice. Lightly toss to coat.
You can eat this as is, or put it in the fridge to get it nice and cold.
Delicious, gluten free, healthy and a great way to get your protein.