HOME > Chowhound > Home Cooking >
Are you making a specialty food? Tell us about it
TELL US

Good Quinoa Salad Combination

MVNYC May 15, 2010 09:25 AM

I frequently make enough of some whole grain and store it in the refrigerator to last for the week. SO I end up having to come up with creative ways to use it whether it is brown rice, farro or quinoa. I was thinking of doing some fried quinoa with shrimp paste but since the weather is so nice I figured I would do a cool salad with fresh vegetables I had on hand. The result was quite good so I figured I would share it. A nice combination of flavours, textures and colours.

2 Cups of cold previously cooked quinoa
3 radishes diced
1 cucumber seeded and diced
3 scallions sliced thin (green and white parts)
1 carrot diced
15 or so Moroccon oil cured black olives diced
handful of dill chopped roughly
zest of half of a lemon
1/2 cup or so of good olive oil
juice of a lemon to taste
salt and pepper

I mixed the whole thing together and it was really good. The only other addition I might make would be to add some dried fruit like raisins or apricots to add some sweetness.

  1. Upload a photo (10 MB limit)
Delete
  1. c
    cathyeats May 17, 2010 07:34 AM

    I'll have to try that next time, it sounds really good. This weekend I made a quinoa salad with almonds, currants, red peppers, lime and cilantro and it was great.

    1. s
      smtucker May 17, 2010 07:38 AM

      One of my dinner guests brought a fabulous salad last night. It was a quinoa with asparagus, oranges, dates, and mint with perhaps some carrots and cucumbers. The dressing had oil, vinegar and I think some mint as well. It was a savory salad in spite of the oranges and dates. It was quite different and really delicious.

      1 Reply
      1. re: smtucker
        toodie jane May 13, 2011 10:05 AM

        sounds wonderful--could you get the recipe for us, pretty please?

      2. toodie jane May 13, 2011 10:03 AM

        do you have any cooking tips for good texture for us neophytes? what ratio of water to grain do you use? do you slightly undercook (al dente) it?

        Mine is a bit soft; not mushy, but not separate.

        1 Reply
        1. re: toodie jane
          d
          DMW May 13, 2011 10:27 AM

          Firstly, I think that the red quinoa tends to keep a better texture than the regular (pale) quinoa. I have never had the black so can't comment.

          Secondly, I rinse my quinoa then bring to a boil, turn down heat and simmer until cooked in a large quantity of water. When done, I strain (in the same fine mesh strainer I used to rinse) the quinoa and them steam it in one of two ways (see below). The steaming is what helps separate the grains.
          1) Put about an inch or two of water back in the pot, hang the strainer full of quinoa over the water, top with a tea towel, replace the lid, and simmer the water (steam the quinoa for a while); stir occasionally if the center isn't steaming.
          2) After straining, dump the quinoa back in the pot, cover with a tea towel, and replace the lid. Leave on burner (but burner off) to steam for a while.

        2. d
          DMW May 13, 2011 10:29 AM

          I really enjoy the following stirred into my quinoa to make a salad:
          1 can drained/rinsed black beans
          chopped fresh tomato (seeds, juices and all)
          green onion
          chopped cilantro
          salt
          pepper
          lime
          olive oil
          cumin
          plus other veggies on hand that seem like they would be good (eg, peppers)

          Show Hidden Posts