The Chilled Cooked Quinoa salad with juicy citrus fruits!
This salad is cool light and extremely refreshing!
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!
For the lemon-honey vinaigrette….
Whisk together 1tbsp olive oil, 1tbsp lemon juice, 1 teaspoon honey and salt n pepper to taste.
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!
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!
For the roasted veggies…
Wash brussel sprouts, remove faded leaves. Slice heads and cut in half or quarters.
Wash and slice leeks. Wash and drain them again…atleast 3 times to remove all possible grit!
Slice some almonds and take a handful of cranberries/raisins
Toss the Brussel sprouts, leeks, cranberries, almonds along with some sliced garlic, rosemary, salt, pepper and a light drizzle of olive oil
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
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.
