Cold/ Warm Quinoa Salad

Posted

January 30, 2014


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The Chilled Cooked Quinoa salad with juicy citrus fruits!
This salad is cool light and extremely refreshing!

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Method:
Wash 1/2 cup quinoa by rubbing vigarously with hands and then soak for 15-20 minutes. Wash again and drain. Simmer with 1 cup water till water evaporates and it’s tender & translucent with tiny tendrils coming out! Fluff up with fork and set to cool. Toss cooled quinao in lemon honey vinaigrette along with fruits, berries and nuts of your choice… I used peeled orange segments, kiwis, cranberries and pine nuts!

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For the lemon-honey vinaigrette….
Whisk together 1tbsp olive oil, 1tbsp lemon juice, 1 teaspoon honey and salt n pepper to taste.

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The Raw Quinoa Sprouts Salad with Roasted Brussel Sprouts
This salad spells complete harmony of flavors and works great served warm or at room temperature!

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Method:
For the quinoa sprouts…
Wash 3/4 cup quinoa vigorously and Soak it for 1 hour. Drain, cover with damp cloth and keep undisturbed overnight. Next day rinse and drain again. Keep covered once again! Repeat this about 2-3 times a day for the next 2 days…by then your sprouts will be ready!

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For the roasted veggies…
Wash brussel sprouts, remove faded leaves. Slice heads and cut in half or quarters.

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Wash and slice leeks. Wash and drain them again…atleast 3 times to remove all possible grit!

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Slice some almonds and take a handful of cranberries/raisins

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Toss the Brussel sprouts, leeks, cranberries, almonds along with some sliced garlic, rosemary, salt, pepper and a light drizzle of olive oil

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Roast in a 400 degree F oven for 30-35 minutes. Mean while make the Lemon Honey vinaigrette by whisking 1tbsp olive oil, 1tbsp lemon juice, 1 teaspoon honey and salt n pepper to taste

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Toss warm roasted veggies with raw Quinoa sprouts and the lemon-honey vinaigrette.
PS: I prefer to rest the salad for a few minutes…for the flavors to meld.

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