Vegetarian Times magazine had a nice salad recipe in their July/August issue - I recommend cutting it in half, as it made a ton! (Unless you need a lot or plan on eating this salad every day for the next week.)
Spinach-Quinoa Salad with Cherries and Almonds
1/4 c Sliced Almonds
1 1/2 c quinoa (rinsed and drained)
2 c spinach leaves
2 c fresh cherries (pitted and halved) or 1 c dried cherries (chopped)
1 cucumber (peeled, seeded and cut into 1/3 in dice)
1 15 oz can chickpeas (rinsed and drained)
1 small red onion (finely chopped)
1/4 c plain low-fat yogurt
3 T olive oil
2 T fresh lime juice
2 garlic cloves (minced)
1. Preheat oven to 350. Toast almonds for 7-10 minutes.
2. Boil 3 c of salted water over Med. heat. Stir in quinoa. Reduce heat to med. low and simmer for 15 min. or until all liquid has been absorbed
3. Remove from heat and cool, covered, in pot.
4. Lay 5-6 spinach leaves on top of one another. Roll and slice into slivers. Repeat with all spinach.
5. Toss together quinoa, almonds, spinach, cherries, cucumber, chickpeas and red onion in large serving bowl.
6. Whisk together yogurt, olive oil, lemon juice and garlic into small bowl. Pour over salad and toss to coat. Season with salt and pepper. Chill for 30 min.
(Vegetarian Times, July/August 2006, p. 75)
I've been doing anything with it that I would do with rice, and more.
The other day I had left over quinoa and roasted chicken, and I stir-fried some veggies, threw in the chicken and quinoa, and a bit of oyster sauce and rooster sauce, and had a very delicious "stir-fried rice" but with quinoa. I've made salads, side dishes with onions and mushrooms,etc.
Perhaps our current favorite is what I am calling "spring roll salad" in which I use quinoa as the base, and then add (what I might put in spring rolls) faux crab, scallions or red onion, red pepper, cucumber (or jicama, okay, I know it's not traditional) and then dress it with lime juice, (olive) oil, ginger, garlic, fish sauce, a pinch of sugar, rooster sauce. Throw chopped peanuts and cilantro on top. Incredibly delicious. (If you are in a part of the country where you get seafood at a reasonable price, you might use real crab.) A fast nutritious and delicious weeknight meal.
I adapted this recipe slightly from a friend's version which is similar but uses feta and peppers instead of Goat cheese and tomatoes... whether or not you want to bother stuffing this filling into a veggie, I highly recommend this combination, I couldn't stop eating it right out of the pan when I was supposed to be stuffing tomatoes for company :)
Plum Tomatoes Stuffed with Quinoa, Corn & Goat Cheese
2 c water, plus 2 T, divided
1⁄2 t kosher salt, plus a pinch, divided
1 c quinoa, rinsed well
3 T extra-virgin olive oil, divided
1 bunch scallions, including 2 inches of the greens, thinly sliced
2 jalapenos, finely diced, seeded if desired
1 clove garlic, finely chopped
1 t ground cumin
2 cups fresh corn kernels (from about 3 ears) or frozen, thawed
8 oz spinach leaves
1⁄2 c chopped fresh cilantro
8 oz goat cheese
Freshly ground pepper to taste
1⁄2 c white wine
25 plum tomatoes
Bring 2 cups water to a boil in med saucepan. Stir in 1⁄2 t salt & quinoa. Reduce to a simmer, cover and cook until the grains are tender & reveal their spiraled germ, about 15 min.
Preheat oven to 400
Heat 1 T oil in a wide skillet over med heat. Add scallions & jalapenos; cook, stirring, until softened, about 2 min. Add garlic, cumin, corn, spinach & 2 T water & cook, stirring occasionally, until the spinach is wilted, about 1 minute. Add wine and cook for 2 more minutes. Transfer the vegetables to a large bowl. Add the quinoa, cilantro, & goat cheese. Combine with a spatula.
Halve tomatoes, scoop out insides. Scoop in quinoa mix. Place in a baking dish, drizzle with s&p & evoo, sprinkle with cilantro and broil for 15 minutes. Serve warm. Yum.
I just made a delicious, easy quinoa salad yesterday:
1 cup quinoa (rinsed)
2 cups water
1 red pepper, diced finely
1 green pepper, diced finely
2 green onions, diced finely
about 1/2 cup dried apricots, diced finely
1/2 cup extra virgin olive oil
3/4 cup red wine vinegar
tbsp french/dijon mustard
about tsp and a half minced garlic
little dried dill and salt and pepper to taste
After rinsing quinoa, add to large pot with water and tsp salt. Bring to boil and cover and simmer for 20 min. Add rest of ingredients and dressing and mix together and cool.
This is from Cooking Light, I've been making it for years. It's so good. I leave out the lettuce though.
Quinoa Salad with Apricots and Pistachios
3 cups water
1 cup uncooked quinoa
1/2 teaspoon salt
4 cups thinly sliced romaine lettuce
1/3 cup dried apricots (about 10), quartered
1/3 cup golden raisins
1/4 cup shelled dry-roasted pistachios
1/4 cup thinly sliced green onions
1/4 cup chopped fresh parsley
1/4 cup chopped fresh cilantro
2 tablespoons finely chopped fresh mint
1/4 teaspoon black pepper
1/2 teaspoon grated lime rind
3 tablespoons fresh lime juice
2 tablespoons mirin (sweet rice wine) or slightly sweet white wine (such as Riesling)
1 tablespoon olive oil
1/2 to 1 teaspoon minced jalapeño pepper
1/4 teaspoon salt
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
1/4 teaspoon paprika
To prepare the salad, combine water, quinoa, and salt in a large saucepan. Bring to a boil; reduce heat, and simmer 15 minutes. Drain the quinoa mixture through a sieve over a bowl, reserving 3 tablespoons cooking liquid. Combine quinoa mixture, lettuce, and next 8 ingredients (lettuce through black pepper) in a large bowl; set aside.
To prepare the vinaigrette, combine reserved 3 tablespoons cooking liquid, lime rind, and remaining ingredients in a bowl, stirring well with a whisk. Pour vinaigrette over quinoa mixture, and toss well to coat.
Whole Foods' website has a great recipe for a chicken, almond and quinoa salad (wholefoods.com, recipes, salads, grain based salads)
I brought it for a potluck at work and everyone raved about it.
My modifications included using pecans instead of almonds, and blue and green grapes (instead of just green).
Great, healthy and quick!