This salad is either loved or hated! I don't think there is middle ground! Quinoa is becoming more and more popular, but it is still relatively unknown. Therefore, it raises people's eyebrows a bit. It is actually, very good and very good for you. In fact, it has more nutrients packed into it than any other grain. The French eat this alot and so this summer when we were heading out on a family picnic, my mom "threw" it at me and said "Make a salad!" So, I asked a lot of questions along the way, but ended up making an absolutely delicious salad. We were all hooked! There are two key factors to this salad: 1) the vinaigrette--it's gotta have 'kick'; 2) the vegetables have to be finely diced. (I've made it for church fellowships twice now--and brought back enough for meals for several days. I don't think these southern folks appreciate my fine culinary tastes and skills!!! teehee!! =D)
Donna's Vinaigrette
1/2 c olive oil
1/2 c. conola oil
1/2 c. red wine vinager
1 TBS (heaping) dijon mustard (The kick!)
1 TBS granulated garlic
1 tsp. salt
Shake (or mix) VERY well. Set aside.
1c. (uncooked) quinoa--cook as directed on package (Cooked is about 3 c.)
2 tsp. garlic powder
1 small FINELY chopped red onion
1 finely diced red pepper
1 finely diced green pepper
3 finely diced carrots
½-1 finely diced cucumber
1 tomato finely diced (if desired--I don't usually do tomato.)
2 TBS finely chopped parsley or cilantro
(Any other fresh vegetables that you like--just dice them finely.)
Pour ½ of dressing over salad.
Mix well.
Chill in refrigerator for about 30 minutes (or more).
Add more dressing to taste.
Serve chilled.
YUM!
No comments:
Post a Comment