Wednesday, May 12, 2010
You can add any kind of vegetables/beans you like. I also made a dijon vinaigrette that's mixed in; feel free to make any type of dressing you desire.
1 1/2 cups red quinoa, rinsed with cold water & drained
3 cups water or veggie stock (I used Better Than Bouillion Vegetable Base)
corn (I used organic roasted, frozen corn kernels)
black eyed peas - canned, rinsed and drained
scallion, both white and green parts, diced
1 tsp. dijon mustard (more to taste)
1 large garlic clove, minced
1/4 cup white wine vinegar
extra virgin olive oil (I whisk it in until desired taste)
sea salt to taste
Whisk together mustard, garlic, vinegar, sea salt & olive oil. Set aside. Whisk it again right before adding it to the salad.
Preheat oven to 350 degrees. On a baking sheet mix broccoli and zucchini with a little olive oil and sea salt. Roast veggies until tender and golden brown.
In a pot add water and quinoa and bring to boil; then cover and lower to simmer. Quinoa should cook approximately 20-25 minutes or until water evaporates and quinoa is tender. Fluff with fork.
In large bowl add in quinoa, veggies and vinaigrette; Mix well. Tastes great warm and cold! Enjoy!