Gluten free and vegan warm quinoa salad is packed with fragrant vegetables! I like Quinoa in moderation;) You will not find me eating a big bowl of it, but I like it when it’s sprinkled into things. If I have it already cooked in the fridge it will get used. This dish is a savory, guilt free, and hearty bowl of yum!
I think the key to quinoa tasting good is by toasting it after rinsing and before cooking. It gives it somewhat of a nutty character. Check out some information and health benefits of Quinoa here.
Disclaimer: These portions are all just a guess. I don’t like to measure when it comes to creating in the kitchen. Please just let this be a guide for your own creation…
Warm Quinoa Salad
- RINSE 1 cup quinoa really well and drain.
- TOAST it in a dry pan on medium low heat stirring constantly as to not burn it; set aside.
- SAUTE in 1 tbsp. of coconut oil; 1/2 chopped onion and 1/2 chopped bell pepper with some sea salt (any color of bell pepper that you like). Until just about tender.
- STIR in 2 chopped cloves of garlic, 1 tsp. crushed fennel seeds, 1 tbsp. Herbs de Provence, and a pinch of red pepper flakes.
- ADD 1 can of unsalted fire roasted muir glen diced tomatoes, 1 can of rinsed/drained white beans (any bean will do), 1 box of frozen/thawed/dried spinach, 1/2 cup frozen/thawed/chopped broccoli.
- SIMMER for about 15 minutes on medium low heat.
- SPRINKLE in some cooked Quinoa and simmer another 5 minutes.
- STIR in 1 tbsp. apple cider vinegar, a little EVOO, and S/P.
This warm quinoa salad was born out of what I had in my pantry/freezer. Stocking up is key to creating something from nothing.
Grateful For – Music! I really enjoy listening to music while I create in the kitchen. Doesn’t always happen with a toddler around, but I think I’m slowly getting him into it.
How do you like to use Quinoa?
Thanks for listening!