This week my favourite salad has assorted greens, green onions, tomatos and avacado and I cooked my quinoa with black beans and organic corn along with a bit of taco seasoning (though it's not necessary) then for a dressing I'm mixing lime juice with a little canola oil and a little taco seasoning... so yummy!
Last week I was eating assorted greens with strawberries, pecans, red onion and avacado and plain quinoa with a balsamic and olive oil dressing with salt and pepper.
During the winter it's a great breakfast!! Cook it with some cut up apples, rasins, walnuts, cinnamon and nutmeg... such a great hot breakfast on cold mornings!
this is an adaptation from the clean eating magazine; 3 cups cooked quinoa, 2 cups black beans,1 cup of cilantro chopped, i pint halved cherry tomatoes, lime juice from 4 limes and zest from 1, 2 avacados chopped. mix well with a dressing made from 3 cloves garlic minced, 1/4cup olive oil and 1/4cup white wine vinegar.(umeboshi vinegar might be a good substitute) This is the BEST salad ever! It keeps 3 days in the fridge but if you hold the avacados until serving it will keep for 5 days. I love quinoa.
There's a wonderful recipe in Veganomicon that has chick peas and quinoa -- the quinoa is cooked in a broth with tomato paste and some indian spices. It is addictive -- so much better than cooking quinoa in water! When I make it I have to have a little of it at every meal (dinner, breakfast, lunch the next day) until it is gone.
I just made the same recipe and I had to cook it longer to absorb the water, but I did use red quinoa(keen-wah), I was corrected of the pronounciation when I asked for it LOL, is there a difference. I have the book and it doesn't mention red quinoa, if you have any info please share. I love the taste.