The LA Hipster Quinoa Salad Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: Compiling salad
1 red pepper diced to the size of peas
1 cup thawed and cooled frozen peas
4 small oranges segmented (I like to use clementine cuties, no knife work when they're in season)
¼ cup dried cranberries
Dressing
zest and juice of 1 large orange or 2 small oranges (you can substitute lemon or grapefruit but its much stronger and I like the balance of the orange)
salt and pepper to taste
optional 1 tbsp olive oil
whisk together
pour over salad no more than 12 hours before eating, best if 3-4 hours before eating
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Directions: |
Directions:Grains
We like to use a mixture of at least 2-3 for texture and a little color. My favorite is red quinoa+barley+ wheatberry. Its usually 1 part grain to 2-3 parts water, quinoa will cook in 8-12 minutes but barely can take 25- 30 minutes depending on how aldente you like it. Place the wheat berry in a pan with water, cook for 15 minutes, then add quinoa to the pan, cook another 8-12. If you see that is getting dry and they grains are still too chewy, add half a cup of water slowly. I like it kind of chewy; you can tell when the quinoa is almost transparent and the little tails separate from the seed. Remove from the pan, there should be little to none water left, fluff with a fork |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:15 |
Personal
Notes: |
Personal
Notes: I love the different textures of these grains, we usually go to the local farmers co-op and pick a variety of 2-3 that look interesting that day. Same thing with the vegetables/fruit, I use whatever we have at home but the below is my favorite combination. Lots of freedom in this recipe to make it your own! Tip: it tastes even better the next day, it will keep several days in the fridge but wait to dress it until the day you eat it.
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