This delicious quinoa recipe bursting with superfoods is perfect to make in large quantities on the weekend and eat from throughout the week. You can bulk it up by adding a piece of organic chicken, a piece of salmon, or delicious roasted veggies and enjoy it for lunch or dinner. You can even serve it for breakfast with two sunny-side-up eggs on top. Cook’s note: To get a light fluffy quinoa, remember to let it rest covered for at least 10-15 minutes after you’ve cooked it. I also discovered that adding salt at the end of the cooking process creates a lighter, fluffier quinoa. Royal Rainbow Superfood Quinoa Salad Active time: 20 minutes Total time: 45 minutes Serves 4 Ingredients Quinoa 1 teaspoon of coconut oil 1 cup royal rainbow quinoa 1 1/2 cups of veggie stock 1 1/2 – 2 cups chopped kale 1/3 cup dried cherries (or your favorite dried fruit) 1/3 cup sliced almonds 1/3 cup green onions Dressing 1/2 cup olive oil 1/4 cup Red wine vinegar 1/2 teaspoon Dijon mustard Directions Rinse quinoa to remove any bitter sediment in a fine mesh strainer. Quinoa Recipe Toasting Quinoa Add 1 teaspoon of coconut oil to medium sauté pan and toast quinoa for 4-6 minutes to bloom the nutty flavor. Quinoa Recipe Bring veggie stock to a boil, add quinoa. Turn heat to low, cover and simmer for 15-18 minutes until all of the liquid has been absorbed. Quinoa Recipe with Ingredients If the dried cherries are large, run a knife through them and chop. Add kale, dried cherries, and nuts to pot, lightly stir to combine and let sit for at least 10 minutes covered, until dry or slightly moist. Fluff with fork, cool. Salad Dressing Recipe Meanwhile, make vinaigrette: add vinegar to a smallish bowl and whisk in until emulsified: olive oil, mustard and salt and pepper to taste. Quinoa Recipe Royal Rainbow Once quinoa has cooled, drizzle about 1/4 cup of dressing over quinoa salad (start with less, you can always add more), salt and pepper to taste, stir to combine and serve!
Posted on: Mon, 18 Nov 2013 01:00:28 +0000
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