I made quinoa salad over the weekend. I did it just to use up leftover quinoa, and I had to make my own because I didn’t have half the ingredients for any of the recipes I could find on the internet. It was an interesting experiment, and tasty enough I figured I’d share it!
This is a combination of sweet and savory flavors. I’ve been playing around with them a lot recently. I put pineapple in chili a few weeks back, and pineapple in a curry chicken and rice dish last week. Even Neil liked those two! But anyway, back to the quinoa. I didn’t write this down in advance, so you’re getting the fuzzy measurements version. The good news here is if you’re missing something or have more of something else. I think it’s fine to play around with the amounts.
a handful of raisins, almonds, crystalized ginger, and coconut (about 1T of each, give or take)
1 or two of each: scallions, mini beets*
2 cups cooked quinoa
dressing 1T each: olive oil, balsamic vinegar, maple syrup
1tsp cinnamon, salt, pepper or to taste
Chop up your scallions, beets, and peach. I cut the almonds in half too, but maybe that’s excessive?
Mix everything but the dressing ingredients together in one bowl.
Mix all the dressing ingredients together in a little bowl or cup.
Pour dressing over quinoa salad. If you have time to let it sit before eating it the flavors meld really well. I discovered that when I ate the leftovers for lunch the day after making it.
*these mini beets are from our farmer’s market. I’m pretty sure they’re just thinning the beet patch and selling the thinned ones. But I like them for salads because there’s the tasty beet greens, and the teeny tiny beets that are really sweet eaten raw.