This was my daughters creation and then I tried to recreate. DH and DD2 thought it was merely OK, but the huge batch my daughter made Memorial Day weekend was devoured by even a few die hard meat lovers. I mad ea much smaller version for Sunday, and at the leftovers as more of a tapenade over crostini for lunch on Monday and Tuesday.
Quinoa Summer Salad
- 1 Cup cooked and cooled quinoa (mine was even less than this, and ende dup being a blend with brown rice
1/2 diced cucumber- 1 diced tomato
- 1/2 chopped red onion
- 1/2 diced bell pepper
- 4 cloves copped garlic
- 1 tsp pepper
- 1 tsp onion powder
- 1-2 TBLS Olive Oil
- I-2 squeezed limes
The option list is depending on how much acid you like to oil, you can choose to adjust. I might go lighter the red onion next time. The result is a no fail salad that is mostly veggies, but with the hearty graininess/nuttiness that goes great with crusty bread. Do I have a picture of my dish or my daughters? Of course not-I never remember these things, so inserted a few pictures of veg to give a little variety. Goal for the 2nd half of 2021-more blog photos! I can imagine many of you with gardens can chuck anything sporting as the summer goes to vary the salad. I've never cooked with quinoa before-it will be a new addition to our meals going forward.
interesting
ReplyDeleteI have never cooked the Q grain before,
this one sounds a good way to start.
Becasue it is so heavy in vegetables, it is a good starter option.
DeleteYou can't go wrong with those ingredients can you!
ReplyDeleteI don't know why I dont think to use lemon and limes more often to dress salads. So refreshing.
DeleteSounds good! Thanks!
ReplyDeleteI don't think I have ever tried quinoa.
IT's one of the foods my mom would have called new fangled-even if eaten in other parts of the world for centurys.
DeleteSounds delicious, my kind of thing.
ReplyDeleteI think I'll make hte dressing for other greens type salads as well. Those of you with plenty of lemons an dlimes in your parts of the world probalby do this type of dressing regualllry.
DeleteI buy a bag of lemons and limes whenever I go to Aldi.
DeleteI've made a version of this salad before - I like it with the ingredients for Greek salad (cukes, tomatoes, red onion, black olives and feta cheese) too. The feta adds a nice saltiness to it, and the salad keeps for a while in the fridge.
ReplyDeleteI never remember to take pics of my food, lol.
I woul dhave loved the additiona of feta and olives, but I would have been th eonly one. I can see just the veggies and dressing being a great chicken or maybe a fish type salsa.
DeleteMy husband makes this salad and adds kalamata olives.
ReplyDeleteI'm the big olive lover-have thrown in a handful of Spanish stuffed withthe leftovers, Yum.
DeleteI've not cooked with quinoa either. The last time I tried to make a very similar salad, it was made using bulgur wheat, being it was created by a vegetarian. Not a big hit. Do you know if the quinoa has a similar texture as the bulgur wheat or just a more nutty texture? Your recipe sounds refreshing and a good option for a hot summer meal. Ranee (MN)
ReplyDeleteWell, I've not eaten bulgar what, so can't really repsond. Teh quinoa had more of a rice/tiny pasta texture-maybe the bulgar was more mealy and less seperated? As I said to spo, becasue it is so heavy with vegetables, the quinoa was more of a side line, but a starter to test if you like or not.
DeleteHi, SAM! I’ve tried to comment a few times with no luck so I hope this finds you! Years ago, Suddenly Salad made a grains salad and it was amazing. Quinoa, cranberries and almonds in a sweet vinaigrette dressing, oh it was so good. You can’t find it anymore. I wish they would bring it back. I suppose I could cobble it together myself but it just wouldn’t be the same. I’ve used quinoa in soups and in stuffed peppers as well. I’ve done hardly any cooking of late and we really need a biggggg grocery shop. Making up stuff as I go is not good for my diet or my budget so I need to get my shtuff together lol. JoAnn
ReplyDeleteI vaguely reember seeing that version os SS in the past, but didn't try. Oh-cranberries would be a nice addition in the fall-the trnasition time between summer and cold fall. I have the other 1/2 box of the quinoa and brown rice blend and peppers so I may use to stuff them. I love stuffed peppers.
DeleteThis sounds delicious.
ReplyDeleteOlder daughter an dI were fans-other two were lukewarm on it, but they ar enot big salad eaters in genenral. DH likes mayonaise salds though-he devoured the leftovers of the chicken, craisin, cashew pasta salad.
DeleteSounds delicious! I'd tell Jon to chuck in some Feta, olives and a few capers if he made it! xxx
ReplyDeleteI'm th eolvie fiend and with daughter eating vegan, no feta but I would welcome those additions. Add som eof Jon's homemade bread-what a feat. Not quite Greece, but maybe good enough for a little memory.
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