Here is a recipe for a salad that I have been making quite a bit this summer. This dish was inspired by a sample that I tried at a local health fair earlier this year. This recipe features quinoa, a protein packed seed that has a grain-like appearance. Despite its appearance, quinoa is actually more closely related to beets and spinach, than it is to cereal or other grain products. Quinoa serves as a nice substitute for rice and is prepared the same way (1 part quinoa to 2 parts water).
On to the recipe (serves 4-6) Ingredients: 1 cup uncooked quinoa 2 cups fresh spinach leaves (frozen works too, use about half a cup) 1-2 cloves of garlic, minced 1 bell pepper (any color-I like to use 2 different colors to make the salad prettier) 1/2 small red onion 1 tomato or 1/2 cup cherry or grape tomatoes 2 tablespoons balsamic vinegar 1.5 tablespoons plus 1/2 teaspoon olive oil 1/3 cup feta cheese 1-2 scallions Salt and pepper to taste Juice of 1 lemon Rinse and drain the quinoa in a fine mesh strainer. In a medium sized pot, add the quinoa along with 2 cups of water and prepare as you would rice. It should only take about 12-15 minutes to cook. An optional step here would be to toast the quinoa by adding it to the heated pot first, before adding the liquid. Supposedly, this brings out the flavor, but I don't notice much of a difference, at least in this recipe. Remove from heat to let cool. Heat a medium sized skillet. Once hot, add the 1/2 teaspoon of olive oil, garlic, and spinach and saute for a couple minutes. Remove from heat. Chop up the red onion, bell pepper, tomato, and scallions (reserve some of the green part for garnish). Add chopped veggies, quinoa, and spinach to the bowl. Add the 1.5 tablespoons of olive oil, along with the 2 tablespoons of balsamic vinegar and lemon juice. Season with salt and pepper. Mix ingredients. Top with reserved scallion greens. Place bowl in refrigerator to chill for an hour or so. When ready to serve, add feta cheese. Plate and enjoy! I like to have this with chicken and a side of zucchini and summer squash. To switch up the flavor a bit, I will add chopped cucumber to the quinoa salad, but I don't do this all the time. This dish would be nice to share at a cookout or gathering.
2 Comments
Shani
9/2/2012 10:20:55 pm
I tried this recipe for the holiday weekend. I really like it! I was suspect at first because I never ate quinoa before, but I have been hearing a lot about it on health shows like Dr. Oz, the Doctors, etc. Thanks for sharing this healthy, tasty, dish-a nice change from the traditional salads!
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Alena
9/6/2012 08:06:14 am
That's great! I'm glad you tried it and even happier to hear that you enjoyed it.
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AuthorHello there, my name is Alena and I am a Registered Dietitian! This blog is a platform through which I can share my knowledge and perspectives on a variety of nutrition-related topics. Feel free to contribute by commenting. Archives
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