Quinoa is an ancient grain. It's nutty, earthy, and delicious. It's also full of protein, iron, calcium, potassium, and zinc and it's as versatile as rice or barley. Here's a new way to dress it up for the holiday table.
I made this delicious salad the other night when we had company over for dinner. It took mere minutes to make and I have been eating the leftovers for lunch all week! It is great served warm or cold. I highly recommend trying this recipe out or just simply substituting quinoa instead of rice, barley, or pasta in any recipe. I think you will be happy with how delicious it is!
You can substitute any veggies or fruit you have on hand that you think would compliment this dish. I just used whatever veggies were abundant here at the farm this week!
What you will need:
2 cups of cooked quinoa
1 carrot shredded
1/4 head of cabbage shredded or chopped finely
1 apple chopped roughly
1 small bunch of parsley or lovage chopped finely (I used lovage that we grew)
1T garam masala
2T curry powder
2T red wine vinegar
2T olive oil
Cook 2 cups of dry quinoa by following the instructions on the box or off the bulk bin- set aside.Shred and/or chop all veggies, herbs, and apple. Add them to the quinoa. Then add the remaining ingredients and mix. Add salt and pepper to taste. Serve warm or put it in the fridge to cool. Store in the fridge for up to 4 days.