Eat the rainbow with this quinoa salad
Hi guys! I hope you all had wonderful holidays, filled with good food and fun times! I had a wonderful time back home with my family, and even with all the amazing food I got to eat during the holidays, the scale barely budged!
I was brainstorming the other day, trying to come up with a good back to school/back to work recipe that would help out for lunch or dinner ideas. I got my inspiration from a dish I had made over the summer, and that I re-created for a dinner party I was invited to.
This summery salad was inspired by a little restaurant in Vancouver, called Rebar. My dad got me their cookbook last year when he was there, and I am so glad to have it. It has the best ideas for fresh salads and meals!
The salad I made is a twist on their Corn and Quinoa salad; I had to omit a few ingredients, since I forgot I didn’t have the required ones in my fridge. Either way, this salad is amazing, since it makes a big batch and keeps very well for a few days in the fridge. Also feel free to add other ingredients, such as feta or goat cheese, tomatoes, cucumbers, mangoes, cooked chicken breasts, tofu cubes, etc. It’s really up to you!
For the salad, you will need
- 1 cup quinoa, cooked (red, white, black, mixed, doesn’t really matter)
- 1 bell pepper (any colour), chopped finely
- 2 green onions or a small handful of chives, chopped finely
- Half a small red onion, chopped finely
- Small handful of fresh coriander (cilantro), chopped finely
- Juice of a lemon, or a lime, or half and half
- Tiny splash (1 tsp and a bit) of olive oil
- Salt & pepper
- Sriracha or 1 jalapeno, chopped finely
Cook your quinoa according to the packaging, it’s fairly foolproof. Once it’s had a chance to cool off, squeeze in half of your lemon juice and a tiny splash of olive oil.
While your quinoa is cooking and cooling, prep your main veggies, and your extras. Once all is ready, dump it all in a big mixing bowl and stir everything together. You’re going to want to do a taste test at this point, and add more lemon/lime juice or spice to the mix, according to your tastes. You don’t want to start off with too much!
If you really want to make it according to the original recipe, you’re going to want to add 2 cups of thawed out frozen corn kernels. It makes the dish a lot more substantial and filling!
Let me know what you think!