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Quinoa salad or brown rice salad to take to the lake to be eaten the next day?

I need to make a salad Friday morning to be eaten the next day at the lake.

We will have an ice chest but "refrigeration" won't be optimal.

Just wondering if quinoa or rice would be better for the occasion.

I will add parsley, cilantro, cukes, onions, grape tomatoes, maybe black beans, oil and vinegar dressing....

Thanks so much for your suggestions.

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  1. I would do quinoa and pack the dressing separately to add before serving so the veggies don't get wilted. Sounds delicious!

    2 Replies
    1. re: GretchenS

      I make a quinoa salad with dukes, red bells, toasted nuts, parsley, chopped carrots, scallions, dried cranberries, lemon mice, evoo and salt. Amazing at room temp.

      1. re: Miri1

        I like doing dressing before as I find the longer it sits the better it gets, I also like to add other herbs altogether such as mint, basil, parsley, cilantro. Lemon, garlic and olive oil are my go to dressings for quinoa.

    2. Quinoa for sure. I find it keeps its texture far better than rice. And I'd keep the cukes and tomatoes chopped and in baggies in the cooler until just before serving.

      1 Reply
      1. re: LauraGrace

        I also like to use cherry tomatoes, cut in half, they hold up better than chopped regular ones.

      2. Thanks, everyone. Quinoa it will be...

        although....I have never made it before! Probably not the best time to experiment and then send with DH for his sailing weekend with the guys.

        I bought WF organic. Instructions say to rinse and cook like rice (one part quinoa to two parts water or liquid).

        I have cukes, onions, and tomatoes (will send tomatoes separately) and cilantro and black beans. How about adding roasted red peppers? No parsley, I am sad to say; was not good at the market today.

        Planning a lemon, olive oil, and vinegar dressing. Need to go ahead and mix it before sending.

        Should I use some of my good broth instead of water?

        I read a lot of recipes. They all sounded good. Was just confusing.

        Any other yea''s or nay's?

        Thanks for your help. I want my contribution to stand up to the other DW's. lol

        5 Replies
        1. re: laredo

          Theres a bit of give and take when it comes to the doneness of quinoa. I like it a bit overdone when the flagellum detaches (looks like sperm...). Others like it less done. Its a personal choice, so you can decide when cooking. Also, if it gets too dry before its done (to your liking), just add a bit more water and keep going.
          Since its going to be oil/vinegar dressed, I wouldn't bother cooking in broth.
          I'd leave the cukes out, but thats a personal preference and I'd add a bit of finely chopped garlic.
          Don't worry about the minimal refrigeration, it'll be good cool to room temp as Miri1 says.

          1. re: porker

            Thanks so much, Porker. :<)

            Now to google "flagellum!"

            Would the roasted peppers be a good idea?

            1. re: laredo

              Yes, use the roasted peppers. I would also add fresh grilled corn, (or frozen if time constraints.)

              1. re: othervoice

                Thanks, othervoice.

                Grilled corn sounds fabulous, but I have only canned whole kernel on hand.

              2. re: laredo

                A day later....
                I don't get to use flagellum everyday, but when I get the chance...
                I was (am) a Larson fan. There was a cartoon about 20 years ago showing two chatting protozoa and one says to the other "He told you that? Well, he's pulling your flagellum, Nancy.” So thats what the quinoa reminds me of....
                Roasted red pepper? sounds very good and will add a great color contrast.

          2. I'm probably late for your picnic, but last week I made this Quinoa Tabbouleh recipe, and it was just the thing to cool one down on a warm summer day.

            http://www.epicurious.com/recipes/foo...

            1. This is really good - fine with white quinoa as well....
              I copied it from my Excel file so the tabs are all messed up, but I think it's clear enough.

              Description

              Item quantity unit Preparation

              Red Quinoa 4 Cups cooked
              Mango 2 each diced
              Red Onion 1 Cup small diced
              Carrots 1.5 Cups grated on the box grater (holes)
              Scallions 1 bunch chopped
              Avocado 2 each 1 diced and tossed in lime juice, 1 whole for the dressing
              Lime Juice 6 oz
              Rice Vinegar 4 oz
              Orange Juice 4 oz
              Salt 2 oz
              Canola Oil 8 oz



              Directions

              Combine quinoa, mango, red onion & scallions.
              Drain the diced avocado - reserve the lime juice for the dressing
              Add the diced avocado to the salad
              "Combine all remaining ingredients - avocado, lime juice, rice vinegar, orange juice, salt & canola -
              blend or mix in the robo coupe"
              Toss all of the dressing with the salad