Tuesday, June 3, 2014

Hot Mess Quinoa Salad


This Hot Mess Quinoa Salad was quite the beggars banquet.  Sometimes I'm too lazy or too cheap to go to the market and I just like to see what's on hand in the kitchen and let that dictate the dinner outcome.  I really need time to just sit on the deck and admire the pond...


...see!
 
Quinoa, raisins, carrots and onions are staples, that's a given. The English cucumber and avocado were gifts from my sister.  And the sweet potato had been hanging around since I don't know when but luckily it was still sound and rounded out the dish nicely.  Topped with wheat germ, salty sunflower seeds and chia seeds this salad might have looked like a hot mess but it went down like a big deal meal.
 
hot mess quinoa salad

1 cup quinoa
1/4 cup finely chopped Spanish onion
1/2 cup English cucumber, chopped
1/2 cup chopped carrot
1/2 cup raisins
1 sweet potato, peeled cubed and boiled until tender but not mushy
2 tablespoon extra virgin olive oil (split, 1 teaspoon for sauteing onions)
2 tablespoon red wine vinegar
1 tablespoon finely chopped fresh herbs (I used rosemary, sage and zesty orange thyme from my garden)
1 teaspoon dried oregano
sea salt and fresh ground black pepper to taste
1 avocado, halved and peeled
for garnish:
sunflower seeds
wheat germ
chia seeds

Cook quinoa according to package instructions; cool until ready to use.

Saute onions in olive oil until tender; cool.

In a large bowl combine carrots, cucumber, raisins, onion, sweet potato and quinoa.  In a small bowl whisk together olive oil, vinegar, herbs salt and pepper.  Pour over quinoa mixture and toss to coat.

Cut avocado in half, remove the seed and peel.  Plate each half and fill to overflowing with salad.  Top with your choice of seeds, nuts, wheat germ or whatever.  Makes two healthy, vegan servings.







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