Quinoa is a complete Protein, meaning it contains all the amino acids our body needs. Although it is cooked and eaten like a Grain, Quinoa is technically a seed. It comes in a variety of colors and can be eaten cold or hot. It is a complex carbohydrate, it's gluten free and it is a good source of Iron, Calcium and Fiber. This Quinoa Salad has become one of my favorite go-to meals. I usually make it on Sundays and it lasts about 3-4 days, which is perfect when I don't have too much time to cook during the week. Feel free to substitute some of the vegetables I chose or add some of your favorite ones to this recipe. Hope you enjoy it.
- 1.5 cups Quinoa
- 2.5 cups low Sodium Chicken or Vegetable stock
- 5 cups of Kale chopped (stems removed)
- 2 cups of Baby Spinach, chopped
- 1 Cucumber, diced
- 1 cup of Cherry Tomatoes, diced
- 3 Scallions thinly sliced
- 1/2 cup Roasted Red Pepper, diced
- 1/4 cup flat leaf parsley, finely chopped
- 1/4 cup crumbled Feta Cheese (optional)
- 1/4 cup slivered Almonds
- 1/4 cup of dry Cranberries (optional)
- Balsamic Vinegar, and Extra Virgin Olive Oil to taste
Combine Quinoa and Stock in a pot and bring to a boil. Reduce to simmer and cover. Cook 10 to 15 minutes or until all liquid has been absorbed. Set aside and Let it cool completely.
In a large mixing bowl, combine cooled Quinoa with remaining ingredients, add a little Extra Virgin Olive Oil and Balsamic Vinegar to taste. Toss until mixed and serve chilled. To keep the salad fresh and crisp, add the Extra Virgin Olive Oil and Balsamic Vinegar just before eating. Serves: 6-8