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.
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
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.
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.
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.
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
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