Quinoa is one of my favorite superfoods/grains to have on hand. I like to purchase the 16 oz. bags of organic quinoa and alternate between red, white or black quinoa just to change things up. The red and black quinoa holds it’s shape more than the white, so just think of white quinoa as your best substitute for white rice and the red and black quinoa as your “brown rice,” slightly nuttier and a little more bite.
I like to cook half the bag and store the rest for another week. I use the cooked quinoa as a base for salads, stir fries, soups, and more. I do not season the quinoa or add anything to it, making it completely bland and oil free. Follow the cooking instructions labeled on the bag as cooking time may vary a little depending on what type of quinoa you choose. The cooked quinoa will store for up to 4-5 days.
For this particular salad, I opted for white quinoa since the dressing has a beautiful beige color to it, which absorbs well into the softer white quinoa.
Time: 5 minutes
Number of Servings: 1
Ingredients for Salad:
- ½ cup of pre-cooked organic quinoa (chilled)
- 1 medium sized organic tomato
- 1/3 cup chopped cilantro
- 3 cups mixed salad greens of your choice (I like butter lettuce for this)
- 1/3 cup diced cucumbers
- black pepper (optional)
Ingredients for Dressing: (makes 4 servings – store extra, keeps 2-3 days)
- 4 tbsp Smart Balance Mayo Dressing (1/2 the fat of regular mayo and contains Omeg-3-ALA)
- 4 tbsp toasted white sesame seeds (if you can’t find toasted, you can dry toast them in a non stick pan on medium heat for 2-4 minutes)
- 2 tbsp agave syrup
- 1 tbsp vinegar (preferably apple cider vinegar)
- 1 tbsp braggs soy
- 1 tbsp sesame oil
- Prep all your vegetables for the salad and set aside
- Make your dressing by adding all your ingredients into a blender (Vitamix or blendtec, any powerful blender)
- If the dressing comes out a little thick, you can add ½ tbsp to 1 tbsp of water to lighten it up
- Now grab a serving bowl and lay out the mixed greens on the bottom of the bowl. Drizzle a little of the dressing on top
- In a separate bowl add all your other ingredients in and then drizzle 1 tablespoon to 2 tablespoon of dressing and toss.
- Spoon the quinoa salad on top of the greens and serve! I like to sprinkle a little fresh ground black pepper on top but is optional.
Check out more recipes from Kathy Fang at myfangalicious.com!