Quinoa Salad
Quinoa is honestly one of my favorite foods. I remember in high school being introduced to it by my friend Temimah (who suffered from an eating disorder and is now an amazing eating disorder therapist). I lived away from home in high school and I would often go to my friends' houses for Shabbas meals. Her Mom made a signature quinoa salad I always went crazy over. Temimahs Mom is so kind and she'd send me some of the quinoa to go! It was a real act of love. I constructed this recipe also through so much love. Food is a real way to spread love. This recipe is so perfect for a side at a Shabbos meal, a lunch during the week, a side at a BBQ or to help a Mom after giving birth. It will stay in the fridge for a few days (3-4 days).
Quinoa Salad Ingredients:
- 1 cup Quinoa, cooked
- 10 spears of Baby corn, diced
- 1 Red pepper, diced
- ½ Red onion, diced
- ¼ cup Sliced almonds
- ½ Mango, diced
- ¼ cup Olive oil
- 1 tsp spicy brown mustard
- 1 tbsp Balsamic vinegar
- 1 tbsp Red wine vinegar
- 1 tsp kosher Salt (or more to taste)
- ½ tsp Pepper(or more to taste)
- 1 tbsp Honey
- 1 tsp Garlic powder
Instructions:
1. Rinse the quinoa under cold water using a fine mesh strainer to remove any bitterness. Cook the quinoa according to package instructions. Once cooked, let it cool completely.
2. While the quinoa is cooking, prepare the other ingredients. Dice the baby corn, red pepper, red onion, and mango into bite-sized pieces.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, red wine vinegar, honey, garlic powder, salt, and pepper to make the dressing.
4. In a large mixing bowl, combine the cooked and cooled quinoa with the sliced baby corn, red pepper, red onion, sliced almonds, and mango.
5. Pour the dressing over the quinoa mixture and toss until everything is well coated.
6. Taste and adjust seasoning if necessary.
7. Chill the salad in the refrigerator for at least 30 minutes before serving to allow the flavors to meld together.
8. Serve chilled and enjoy!
8 Enjoy!
