By now it may be clear that I have an immense love for quinoa. I don’t think I could ever burn out on this versatile, little grain given how many options there are to dress it up. The way I see it, quinoa is a blank canvas in my kitchen, allowing me full creative control and endless possibilities. Its’ mild flavor and delicate texture make it the perfect foundation for an innovative chef, and it is easily adaptable to virtually any cuisine. Some days when I find myself struggling with what to cook for dinner, I turn to quinoa and get creative with whatever ingredients I have on hand. It’s appropriately titled ‘whatever is in the fridge’ quinoa, and I have yet to be disappointed with the outcome. On this particular occasion, I had a beautiful variety of mini peppers, onion, cilantro, cannellini beans and these amazing multicolor tomatoes.
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Paired with an olive oil vinaigrette, this salad was both vibrant and delicious. This dish can easily be eaten as a vegetarian main course or as side dish to any light fish, chicken or turkey. I always tend to make quinoa in advance just to have it on hand, and I would recommend doing so since it saves so well in the refrigerator.
On a side note, today is the day I will start rolling out some lean and clean Thanksgiving recipes so stay tuned!
- QUINOA:
- 1 cup cooked multicolor quinoa; soaked and rinsed
- 2 cups vegetable broth
- 1 can organic cannellini beans (or any white bean); drained and rinsed
- 4 mini peppers or 1/2 red pepper and 1/2 orange pepper
- 1/2 cup chopped red onion; finely chopped
- 1/4 cup cilantro; chopped
- 1/4 green onions; chopped
- 15 cherry or grape tomatoes; halved
- DRESSING:
- 1/4 cup olive oil
- 1 Tbsp. red wine vinegar
- 1 Tbsp. white wine vinegar
- 1 Tbsp. lemon juice
- 1 clove garlic; minced
- 1/2 tsp. onion powder
- A pinch of cayenne pepper
- Salt and Pepper to taste
- In a medium saucepan, bring 2 cups of broth to a boil and add in rinsed quinoa. Return to a boil, cover, then simmer on low for 15 minutes or until water is absorbed. Remove from heat, remove lid and stir. Let quinoa cool.
- In a large mixing bowl, add rinsed cannellini beans, chopped peppers, onion, cilantro, green onions and tomatoes, mixing thoroughly.
- Once quinoa is finished, place quinoa into mixing bowl with the other ingredients and mix thoroughly.
- In a small bowl, whisk all dressing ingredients together and pour over quinoa mix.
- Stir quinoa salad and refrigerate for at least 10 minutes.
- Stir again before serving and add additional salt and pepper if needed.
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