Red Quinoa Salad with Lime Vinaigrette

After spending the weekend eating, drinking, and socializing in San Francisco, my to-do list was not looking very fun…

but I was REALLY excited to get back into the kitchen. Unfortunately for me, the cupboards were a little bare, so I knew a big shop was in order. I made my meal plan for the week, wrote up a grocery list, and grabbed tons of washed and ready-to-re-use jars and containers and headed to the co-op. I ADORE this place!

Bulk bins full of any grain, legume, and flour you could possibly want, an entire wall of different spices, and a great selection of soap and beauty products. Plus you can bring all your own containers and really cut down on your packaging consumption (Mike and I are obsessed with this concept right now).

The pantry staples I bought this week:
- Red Lentils
- Red Quinoa (for the first time ever!)
- Garbanzo beans
- Garbanzo flour
- Whole spelt flour
- Agave syrup
- Pumpkin seeds
- Nutritional yeast
- Millet

I was excited to try red quinoa for the very first time, and this recipe from Sassy Radish looked like a winner. I was a little dubious about the dried fruit, but it ended up being a subtle sweetness that played perfectly off the vinaigrette. I subbed pumpkin seeds for pine nuts and absolutely LOVED it. I think I’ll be buying a lot more red quinoa (which I probably couldn’t tell apart from regular quinoa in a blind taste test, but it’s really pretty!)

For a little extra protein, I heated up some black beans with onions, chipotle, and baby spinach and served it on the side.

Recipe:
(adapted from Sassy Radish)

1 1/2 cups red quinoa
3 cups water
1 yellow bell pepper, seeded and diced
3/4 cup dried fruit, diced (I used a mix of dried apricots and cherries)
1/3 cup pumpkin seeds

1 clove garlic, finely minced
zest of 2 limes
3 tbsp lime juice
2 Tbsp finely minced shallot
1/2 tsp ground cumin
1/2 tsp ground coriander
3 Tbsp olive oil
1/2 tsp salt

Bring the water to a boil in a medium saucepan. Stir in the quinoa and boil for about 15 minutes, or until the water is almost completely absorbed. Turn the heat off and cover with the lid for 5 minutes, then fluff with a fork and transfer to a large bowl to cool.

Whisk together all the dressing ingredients.

Toss the quinoa, bell pepper, dried fruit, and pumpkin seeds together, then mix in the dressing.

Blog Widget by LinkWithin

5 comments to Red Quinoa Salad with Lime Vinaigrette

Leave a Reply

  

  

  

You can use these HTML tags

<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>

my foodgawker gallery