Yes, it’s true, there are many ‘new’ potatoes, and quinoa is most definitely one of them. While we can’t deny our affinity for the original, classic starch – the potato – we also know spring is finally here, and that means we’re gorging ourselves on all the different versions of quinoa we can create. Here are three quinoa salad recipes you shouldn’t start your spring without…
Watercress and Radish Quinoa Salad
– 1 cup white Quinoa, rinsed
– 1/4 cup Extra Virgin Olive Oil
– Juice from 1 Lemon
– Kosher Salt, to taste
– Ground Pepper, to taste
– 1.5 cups Watercress
– 1/2 bunch Radishes, thinly sliced
Bring 1 cup white quinoa and 2 cups water to a boil. Reduce heat to a simmer and cook for 20 minutes. Quinoa will be done when the white germ can be seen and all water is absorbed. Cover and let sit untouched for 10 minutes. Let cool to room temperature.
When quinoa is room temperature, mix in watercress and sliced radishes. Whisk together extra virgin olive oil, lemon juice, salt and pepper. Pour over the quinoa salad. Toss to ensure the flavor is thoroughly distributed. Adjust seasoning with salt and pepper as desired.
Roasted Veggie Quinoa Salad
For the roasted veggies
1 small carrot roughly chopped
1 small zucchini roughly chopped
½ red bell pepper roughly chopped
1 cup broccoli roughly chopped
½ small red onion roughly chopped
1 small parsnip roughly chopped
3 cloves garlic roughly chopped
1 tbsp olive or coconut oil
1 pinch sea salt
For the quinoa
1 ½ cup water
1 cup quinoa
2 tbs olive oil
1 tsp salt
In a roasting pan, coat the veggies with olive or coconut oil and sea salt. Roast in the oven at 400 degrees for 30-40 minutes stirring occasionally. Cook quinoa per package directions.
In a large bowl mix together roasted veggies and cooked quinoa. Toss with 2 tbsp. sesame oil and 4 tbsp. tamari. Garnish with chopped cilantro and ½ cup pumpkin seeds.
Arugula and Quinoa Salad
– 1 cup quinoa
– 2 TBSP Extra Virgin Olive Oil
– 2 TBSP Apple Cider Vinegar
– 1 TBSP Lemon Juice
– 1 TBSP Fresh Parsley, chopped
– 1/4 cup Cashews
– 1/4 cup Dried Cranberries
– 2 small Fuji Apples, thinly sliced
– 2 cups Arugula
Preheat oven to 350 degrees Fahrenheit. Place cashews on a baking sheet in a single layer. Toast until golden brown. Keep an eye on the nuts so that they do not burn. Remove when golden and roughly chop.
Bring 1 cup quinoa and 2 cups cold water to a boil. Reduce heat to a simmer, cover. Cook for 15 minutes or until done. Cool quinoa.
Once cooled toss with olive oil, apple cider vinegar, lemon juice, salt, and pepper. Fold in parsley, cashews, cranberries and apples. Serve on a bed of arugula.