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FESTIVE QUINOA SALAD

Want to bring a fun recipe to a Holiday Season or New Years  get together? There is so much rich food everywhere at this time of the year that I like to bring something that I know has a healthy dash of protein that both meat eaters and vegans will enjoy. The base of this Festive Salad is Quinoa which tastes like a grain but is actually a seed, so it is full of protein and good fats.

You can easily make the dish up the night before.  It pulls together fast and it travels really easily. 

Have you got a big crowd to feed?  No problem-you can easily double or triple the ingredients to feed many guests.

 

Festive Quinoa Salad

Makes 6-8 servings

 

Ingredients:

2 cups cooked quinoa (use plain or red)

Dressing

1/4 cup extra virgin olive oil

1 teaspoon curry spice

2 cloves garlic-through a press

Juice of one lemon

1/2 teaspoon Himalayen sea salt

1/2 teasoon ground black pepper

Additions

½  green bell pepper chopped

½ red pepper chopped

1/2 cucumber, chopped

4 green onions , finely chopped

2 Romano tomatoes, chopped

1/3 cup of Italian parsley , chopped in large pieces

 

 

Method

First prepare the quinoa: rinse it well through a colander. Add the rinsed quinoa to a pot and add twice the amount of water . (To make 2 cups of cooked quinoa you will need 1 cup of dry and 2 cups of liquid)Bring the water to a boil, then cover and reduce heat to low and simmer for about 15 minutes. When cooked give it a quick stir with a fork and set aside.

 

Recipe: While the Quinoa is cooking, make the dressing.  In the bottom of a large bowl combine  olive oil, curry, garlic, lemon, salt and pepper together. Let the dressing sit while you chop the veggies. Add the cooked quinoa and veggies to the bowl and gently fold it all together with the dressing. Put into the refrigerator at least 30 minutes to chill this Festive Quinoa Salad before serving. This recipe will actually stay crisp for up to 2 days ahead of serving.

Here’s to this wonderful season and a happy and healthy New Years!

Blessings, 

Carolyn

 

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