I know that I have had quinoa before, but I don’t remember it being so gooood! I got the recipe for this quinoa salad from my May/June 2006 issue of Vegetarian Times. It’s really simple. I just cooked the quinoa* and added a delicious dressing of fresh parsley, mint, lemon, olive oil and topped with pistachios. It was so yummy. I imagine that quinoa would be great with any kind of dressing.
*Toast 1 cup in dry pan for 3 minutes, add 2 cups water and a dash of salt. Simmer for 15 minutes. Toasting quinoa before cooking gives it a nuttier flavor.
This last week I have been inspired to try a few new dinners. 1) Tomato, Corn & Basil Soup (cold) with mandarin orange salad & balsamic dressing, 2)Vegan “meat”ball subs with spinach salad, and 3) Creamy spinach and corn Enchiladas w/ spanish rice.
Click on the picture to see a bigger picture.
Right now it is 7pm…exactly on the nose. I am cooking dinner. Steak tips, but I shouldn’t tell you that. While they are slowly cooking after I have seared them, on both sides, I am enjoying a blog or two. But good golly, you should work as a photo person for restaurant marketing. Your food picks are just beautiful, or maybe you should be a chef, cause your presentation is really enjoyable.
Not just kissing butt, cause when I come to visit, I do expect my meals to look that gorgeous!!!! I just can’t believe the beauty in a meatlessball sub, and that soup, I don’t care if it is cold, I don’t like cold soups, but I would eat that one right off the monitor. And to melt my heart the words creamy spinach….ah, I am lusting right now!
I have never had quinoa! Looks very yummy! I am going to try making enchiladas with your recipe! I love spinach enchiladas!
i love quinoa, but i’ve never toasted it before ~ actually never heard of that being done. yes siree, i’ll be trying that out! thanks for the idea.
wait, do you rinse the quinoa before toasting to get rid of the bitterness?