Inspired by Poor Girl Eats Well, I made a quinoa veggie salad the other night and loved it. Can’t really say the same for the kids. Oh, well. They’ll get plenty more chances to like it ’cause I feel a rush of ’em coming on. Mean Momma, I know. Anyway, here’s the recipe for what I made…
Rainbow Quinoa Salad
1 can garbanzos, drained & rinsed
1 1/4 cup quinoa cooked in 2 1/2 cup water
1 recipe vinaigrette (below)
1 yellow bell pepper
1/2 red onion
3 stalks celery
3 carrots, peeled
1/4 cup (or more) cilantro, minced
Juice of 1/2 lime
Chop up veggies except cucumber in food processor (I absolutely LOVE my KitchenAid food processor). I chopped them up individually, but I’m thinking I could’ve done ’em together. Cut cucumber into quarters hot dog style (you know… down the long way… stand it on end & cut into 4) then cut into slices. Combine in a bowl with the quinoa & beans. Add cilantro, dressing & lime juice. Fold it all together & enjoy. It’s even better as leftovers after the flavors meld. Makes 6 main dish portions… that’s what Jeremy & I are guessing anyway.
Quick vinaigrette (straight from PGEW):
2 T olive oil
3 T red wine vinegar (I only had red wine garlic vinegar)
1 clove of garlic, minced (garlic was hiding; I used garlic salt & omitted the salt below)
Salt & pepper to taste
Combine all dressing ingredients into a small bowl and whisk together until completely combined.
I’m thinking I want to make a Southwest quinoa or rice salad with black beans, corn, avocado, tomato, cilantro & possibly jalapeño. Probably not on the jalapeño for the kids’ sake, but maybe. Maybe a poblano instead. I’m thinking of a Brazilian salad too. According to a thing on Disney called “Pass the Plate,” in Brazil, they eat black beans with rice and bananas. I bet the kids would eat that. Toss in some pineapple and papaya… mmm!