Red Quinoa Salad
I call this a festival because it really looks and tastes like a festival of delicious vegetables, nuts and even beans! My love of red quinoa is because of my love of bulgur. Unfortunately, I can not digest bulgur easily and so I found that the closest taste to it is red quinoa. You can make delicious salads, warm or cold,mixing it with anything in the pantry and fridge. One of the key elements is the sauce that you can find on this page. Add your sauce and mix well to cover it all and enjoy your quinoa festival!
Equipment
- pot
- pan
Ingredients
- 2 Cups of Red Quinoa
- Celery Stalks (Chopped thinly)
- Avocado (Sliced into little cubes)
- Tomatoes (Sliced into little cubes)
- Herbs: Fresh Mint, Parsley and Green Onions (Very finely chopped)
- Toasted Nuts and Seeds (My favorites are: pine nutsand sunflower seeds. Just place them in a pan and toast 4-5 minutes until theygain color and some crispness)
- Half Onion (Optional / Chopped)
- Colorful Peppers (Chopped into little pieces)
- Cooked Mung or Red Beans or Lentils
Sauce
- Half lemon's juice
- 3-4 tablespoons of pomegranate molasses sauce (nareskisi in Turkish and you can find in Turkish or Middle Eastern shops/corners)or balsamic vinegar
- 4-5 tablespoons of extra virgin Olive oil
- Pink Himalayan or sea Salt
Instructions
- After you wash several times and drain very wellyour quinoa (to get rid of the bitter taste)
- Boil it in water like pasta, with some salt, forabout 10 minutes
- It should not be too soft and mushy or too hard to chew
- Drain and keep it aside
- Check my sauce recipe to prepare your salad