Over the weekend I made this beautiful Quinoa Salad – it’s essentially an Asian-style coleslaw with quinoa mixed in. The sauce is an ginger-peanut dressing that I want to throw on everything. Bonus, I love the colors. Double Bonus, it’s cheap and easy to make, as well as good for you. I found the original recipe from Ambitious Kitchen.
Tip About Cooking Quinoa:
I have a hard time finding quinoa in bulk, so I usually end up buying 12 oz. boxes from Reny’s. This recipe calls for a cup (8 oz.) of cooked quinoa, which equates to half a cup dried. I find it annoying to cook little amounts of anything, so I just cook up the whole box and serve the plain quinoa with dinner over the next day or two or take it to work for lunch. It reheats well and is a good replacement for rice. I also like to cook quinoa with a little chicken stock for some extra flavor.
Have you tried quinoa yet?