Quinoa (KEEN-wah), the powerhouse seed from the Andes mountains, adapts well to salads whether warm or cold. You can serve your quinoa salads warm and then visit the leftovers cold for lunch the following day. Here are a few of my favorite quinoa salad creations:
This carrot quinoa salad can serve as a main dish on Meatless Monday. The different flavors make every bite a pleasurable surprise.
I made this salad with raw quinoa, soaked overnight and then mixed with beans and chickpeas. Soaked quinoa doubles in size and has a chewy texture and nutty flavor – almost like chopped walnuts. Flavored with vinaigrette and mint, this bean salad travels well for lunches.
Oh my, quinoa and feta, was there ever a combo more likely to take up residence on my hips? I make this salad in moderation. All the fresh flavors mingle to create a dish where no two bites taste quite the same yet all are divine. When I have this salad in the house, I can’t stop thinking about it until it is gone.
I introduced my mom to quinoa with this salad. Cranberries and toasted squash seeds liven up the quinoa and the spinach. I topped it with a sweet and sassy dressing to make it all sing.
Some yellow squash for variety, carrots and celery, all drenched in a honey-lemon vinaigrette that makes everything taste like a fiesta. Enjoy!
This is my new favorite way to eat sweet potatoes. Yes, this has beat out candied yams for favored status, in my opinion. I made this several times during the holiday season and everyone who tried it, enjoyed it. Whatever people thought quinoa would taste like, it wasn’t like this. They loved my sweet potato quinoa salad.