Monday, June 9, 2014

Summer Delight Quinoa Salad

Photo Credit: Health is Wealth Photos.

This is indeed a delightful summer salad with a great deal of nutrition.  The almonds add the perfect crunchy texture and the strawberries make it exactly the right flavour for the warm weather season.
Consider a homemade vegetable stock to cook the quinoa in, it will add immeasurably to the flavour.  Simply add a coarsely chopped yellow onion, carrots, garlic and celery to 2 cups of water, some salt and pepper and a bay leaf to season it and boil until the flavour of the vegetables have infused the water.  Strain the vegetables out and you're ready to cook the quinoa.  
  • 1/2 lb. baby spinach
  • 2 cups vegetable stock
  • 1 cup quinoa
  •  2 avocados, pitted, peeled and cut into small pieces
  • 1 large mango, peeled and diced
  • 7-8 strawberries, sliced lengthwise
  • 1/4 cup sliced almonds
  • 1/4 cup diced red onion
  • 1/4 cup extra virgin olive oil
  • 1/8 cup balsamic vinegar
  • 2 cloves garlic
  • salt and pepper to taste
Photo Credit: Health is Wealth Photos.

  • Place quinoa in a mesh strainer and rinse well.  Cook with the vegetable stock in a saucepan, bring to a boil then cover and simmer until the water has been absorbed and there is a ring of quinoa around the edge of the pan (about 10-15 minutes).
  • Stir the quinoa and let stand, covered for 15 minutes.
  • Transfer the quinoa to a large bowl and let cool.
  • Thoroughly rinse the baby spinach and place in a large salad bowl.
  • Add the quinoa.
  • Add the avocado, mango and strawberries.
  • Add the diced almonds and red onion.
  • In a small bowl crush the garlic cloves and add the olive oil and balsamic vinegar, season with salt and pepper and whisk.
  • Drizzle onto the salad as you gently toss it, coating the spinach leaves thoroughly. 

 Bon appétit!

Photo Credit: Health is Wealth Photos.

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