Quinoa is such an easy grain to work with once you’ve mastered it’s cooking method. I’ve learned (the hard way) how to properly cook it to ensure it doesn’t go soggy. The trick my friends is to use a one-to-one ratio when cooking the quinoa.
But won’t that lead to undercooked quinoa?
No sir it won’t! If you don’t believe me, try it yourself!
Quinoa salad is my go-to when I’m asked to bring something to a potluck, when Mr A and I go camping, or when I know I have a busy week and I want a no-fuss dish in the fridge. The best part about it is you can make changes depending on your likes/what you have in the fridge. Not feelin’ tomatoes this week? No problem, sub them for some red pepper and you’re set! Now on with the show.
Easy Quinoa Salad
Ingredients:1 Cup Uncooked Quinoa 1 Cup Water 1 Can No Salt Added Black Beans, drained and rinsed 1 Medium Red Onion (more or less depending on your taste) 1/2 English Cucumber 1 pint Baby Tomatoes Handful of large leaf (Italian) parsley Lemon Juice Olive Oil White wine vinegar Salt and Pepper to taste Cumin
1. Start by cooking the quinoa. This can be done in advance, in fact it’s probably better done in advance so you can be sure it’s cooled down by the time you make the salad. Add your water, quinoa, and a pinch of kosher salt to a pot and cook over medium-high heat, stirring often, until there is no water left in the pot (10-15 minutes).
** to quick cool the quinoa spread it out onto a baking dish or into a large bowl stirring every 5 minutes or so. If you have fridge/freezer room use that to your advantage, it will speed up the process.
2. Chop up your veggies: dice the onion and cucumber (and anything else you want to add) and slice the baby tomatoes in half.
3. Prepare the parsley: Cut the parsley chiffonade (roll the leaves into a tube and slice them). You can leave the pieces this size or cut them smaller if you prefer.
4. Once the quinoa has cooled add it to a large bowl along with the veggies, parsley and black beans.
5. To prepare the dressing add about 3tbsp of olive oil (I never measure), 1 tbsp of white wine vinegar, and 1 tbsp of lemon juice directly to the salad. You can also sprinkle with some cumin (1/2 tsp) and some salt and pepper to taste.
6. Give it a good mix and allow to sit for at least an hour to let all the flavours combine. Store in the fridge until serving.
* Can also use garbanzo beans (chickpeas)
**This baby tastes the best after 24 hours in the fridge after the flavours truly combine but waiting this long never works well for the tomatoes so I usually keep the leftovers just for me.
What’s your favourite type of salad? What’s your favourite addition to quinoa salads?