California Quinoa Salad Recipe 455

Steps:

• In a large saucepan, heat oil over medium-high heat. Add quinoa and garlic; cook and stir 2-3 minutes or until quinoa is lightly browned. Stir in zucchini and water; bring to a boil. Reduce heat; simmer, covered, until liquid is absorbed, 12-15 minutes. Stir in remaining ingredients; heat through.

Steps:

• Cook quinoa, cool and toss with red pepper, edamame, onion, and dried tart cherries.
• For white wine vinaigrette dressing, whisk together olive oil, white wine vinegar, Dijon mustard, and sugar. Add salt and pepper. Mix 2 tbsp dressing (or more to taste) into salad and sprinkle with 2 tbsp shelled sunflower seeds.

Steps:

• Rinse quinoa well, cook as directed. Fluff quinoa well when done, spread out and let cool. Add all other ingredients and toss. Enjoy cold!!

Steps:

• Rinse quinoa in cold water; drain well.
• Combine quinoa with water in a medium-sized saucepan, bring to a boil, then reduce heat to a simmer and cover with a tight-fitting lid.
• Cook for 15 minutes or until all water is absorbed. (Or, you may cook in rice cooker. Use same proportions as above.).
• Remove quinoa from heat and let stand, covered, for 10 minutes. Remove lid, fluff with fork, and cool quinoa to room temperature.
• Combine cooked quinoa with the rest of ingredients, toss well, and enjoy!

Steps:

• Heat oven to 200C/180C fan/gas 6 and line a baking tray with parchment. Tip the butternut squash onto the tray, drizzle with 2 tsp oil and season well. Roast for 20 mins, then push the squash to one end of the tray, add the broccoli to the other end and drizzle with 1 tsp oil. Season and roast for 10 mins more.
• Meanwhile, make the dressing. Put all the ingredients in the small bowl of a food processor, add 1 tbsp water and a pinch of salt. Blitz to make a loose dressing, adding a little more water if necessary.
• Squeeze the pouch of quinoa to separate the grains, then tip into a large bowl. Add the herbs, spring onions, pomegranate seeds and pistachios. Add the remaining 1 tbsp oil, season and toss everything together. Add the roasted veg too.
• Divide the salad between two plates and drizzle over the dressing. Halve the avocado and remove the stone, then slide a dessertspoon between the skin and flesh to remove it in one piece. Place on a chopping board, rounded side up, and thinly slice. Squeeze over the lemon juice, then slide a knife underneath and lift half the avocado onto each salad. Top with the sprouts and grind over a little pepper, if you like.

Steps:

• Whisk together the first five ingredients in a small bowl to make the vinaigrette.
• Boil the water and add the quinoa. Simmer for 15 minutes until the water is absorbed.
• Stir in the spinach and remaining ingredients. Add the vinaigrette and toss gently. Serve at room temperature.
• Suggest doubling recipe if making for a larger group of people.