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Quinoa Salad Recipe
Though not technically a grain, this member of the amaranth family (and a distant relative of beets and Swiss chard) is generally prepared and eaten in the same way. The fruit of the plant resembles a grain in appearance, flavor and texture and makes a useful stand-in for rice in some recipes, though it has a distinctly nutty taste which is all its own.
Even though quinoa hails from the Andean region of South America, it is starting to show up in restaurants and shops all over North America, including in Mexico. Quinoa's nutty taste and fluffy texture make it a great choice for using in a wide variety of dishes, from salads to soups to main dishes.
This simple quinoa salad recipe pairs this versatile grain-like crop with bell peppers, sweet potatoes, corn, and herbs for a healthy and delicious dish, which is an ideal side dish or a light lunch when served along with a salad or bowl of soup.
Healthy Quinoa Salad with Peppers and Sweet Potato
Ingredients -
2 cups cooked quinoa
1 small sweet potato or ½ large sweet potato, cooked and diced
¼ cup sweet corn kernels
1 small red or yellow bell pepper, diced
1 small white or red onion, diced
1 clove garlic, minced
1 tbsp cilantro, finely chopped (may be omitted)
Salt and black pepper, to taste
Olive or canola oil for sautéing
Preparation:
Quinoa cooks fast - and better still, it can be made ahead of time for this recipe, since you will be serving this dish cold or at room temperature. Simply soak the quinoa for 15 minutes and then rinse before bringing to a boil and simmering for 15 minutes, covered. Let the quinoa rest for about 5 minutes, fluff with a fork and set aside to cool.
In a skillet or saucepan over medium heat, sauté the vegetables until tender, stirring regularly - add the cilantro near the end of the process. Fold the vegetables into the quinoa gently and season with salt and black pepper to taste. Allow to cool to room temperature or refrigerate and serve.
(Serves 6)
Photo Description:
A bowl of quinoa salad with colorful bell peppers, corn, and sweet potatoes, flecked with cilantro. If you are like most Americans, quinoa is probably new to you, but this ancient staple of the Andes is something, which you will love; especially when it is prepared like this.
This recipe is not only delicious, but also packed full of vitamins, minerals, and amino acids from the quinoa and the fresh vegetables, which co-star in this wonderful quinoa salad.
This quinoa salad recipe is easy enough to make that it can be a quick weeknight side dish, a weekend lunch or really, any other meal you care to make of it. A refreshing and very nutritious alternative to rice or couscous, this is a recipe you will find yourself turning to again and again.
