I was inspired by a recipe on the back of the bag of red quinoa to make this yummilicious salad. I of course, had none of the ingredients except for the quinoa, but hey, why let that stop me?
First off, quinoa (pronounced “keen-wah”) is my new favorite food! It’s a South American grain that’s packed with nutrients and protein, and bonus! it tastes yummy. It maintains some of it’s crunch when cooked and thus adds delightful texture. You can use it like rice or cous-cous, or do fun things with it like this. I cooked up double the quinoa that I needed for dinner the other night, and had cold, cooked quinoa on hand to make this, not that it takes that long to cook, but it’s a handy way of stringing meals together.
- 2-3 cups of cooked quinoa, cooked in water according to package instructions.
- 1 15oz can of diced tomatoes mostly drained (add a little of the juice). Even better with tomatoes that have Italian seasonings, basil, oregeno, garlic added in.
- 1/2 Vidalia Onion
- 1 whole spring onion, greens and all
- 4-5 small to medium carrots
- 1-2 kohlrabies (is it just me, or do you think kohlrabi should be singular and plural? but alas, it’s not…)
- 1 small jalepeno, finely minced
- handful of dried cranberries and raisins
- 1 Tbs Dijon mustard
- 3-4 Tbs Balsamic Vinegar
- 2-3 Tbs Cranberry juice
- Olive oil to taste
- freshly ground black pepper and salt to taste
Chop. Chop. Chop. Chop. Chop.
Mix. Mix. Mix. Mix.
Especially good if made the day before and refrigerated overnight to let the flavors blend. Though if you do this, leave the raisins and cranberries out until you’re ready to serve as they absorb the dressing and get partially rehydrated… nothing wrong with it, but they look funny ;-).