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Random Act of Quinoa Salad

August 18, 2008 By Susan Voisin 5 Comments
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Random Act of Quinoa SaladIt’s lunchtime, and true to form, I haven’t eaten breakfast. I know, I know–most important meal of the day, keeps metabolism burning, aids in weight loss, yada yada. I’m sorry but I just forget to eat breakfast. I’m working on it, except when I forget to work on it. Anyway, lunch time rolls around and I’m getting pretty hungry until I remember something else I forgot, that we’re all out of lettuce and tomatoes. Calamity! Another habit I’m trying to develop is eating a big raw salad for lunch. And it was going so well until today.

But there are vegetables in the fridge–cauliflower, zucchini, and 4-count ’em-4 colors of bell pepper. I could chop them up and have them as a salad, but it occurs to me that a little quinoa would make this a much more filling meal. Quinoa just so happens to be one of the grains you can eat more than once a day on Weight Watchers’ Core program, which, yes, I’m trying to remember to follow.

So I make up this salad that’s mostly vegetables, mostly raw, and very random; if there’d been other vegetables in my refrigerator, I’d have used them instead of the ones you see here. Something about this combination just cried out to me “curry dressing” and then the curry dressing shouted “Add a mango!” So I did. See? Completely random.

Random Act of Quinoa Salad

Feel free to get random with it yourself. Use the veggies you have on-hand and substitute your favorite salad dressing. The Orange-Curry Dressing really hit the spot, but that was my spot–your spot may be crying out for sesame-orange dressing or tahini goddess dressing or even some bottled Italian dressing. Some legumes would be a tasty addition, too; I meant to add some chickpeas but, naturally, I forgot!

Random Act of Quinoa Salad
5 from 1 vote
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Random Act of Quinoa Salad

Adding the cauliflower to the quinoa during the last five minutes of cooking softens it very slightly without making it lose its crunch; if you prefer it raw, just skip that step.
Prep Time 20 minutes minutes
Cook Time 25 minutes minutes
Total Time 45 minutes minutes
Servings 2
Author Susan Voisin

Ingredients

  • 1/2 cup quinoa rinsed well
  • 1 cup water
  • 1 clove garlic minced
  • 2 cups cauliflower flowerets
  • 1 bell pepper red, green, purple, yellow, or combination, chopped
  • 1 zucchini halved lengthwise and sliced into 1/4-inch pieces
  • 1/2 mango cut into cubes
  • about 1/3 cup of your favorite dressing or Orange-Curry Dressing

Orange-Curry Dressing:

  • 1/2 onion
  • 1/4 cup orange juice
  • 2 tablespoons white wine vinegar
  • 2 tablespoons water
  • 1/2 to 1 teaspoon curry powder to taste
  • 1/4 teaspoon minced ginger
  • 1/2 teaspoon flax seeds ground
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Instructions

  • Combine the quinoa, water, and garlic in a saucepan. Bring to a boil, reduce heat, and cook covered for 10 minutes. Add the cauliflower and check to see that there is still water in the quinoa; if not, add 2 tablespoons of water. Cover and cook on low for 5 minutes, or until water is absorbed and quinoa is tender.
  • Put the quinoa/cauliflower into a large serving bowl and add the zucchini and bell peppers. (If you are using a pre-made salad dressing, add it now, just enough to moisten; refrigerate until chilled and add mango just before serving.)

To make the Orange-Curry Dressing:

  • Saute the onion in a small pan until just beginning to brown, about 3 minutes. Transfer it to a small blender and add all the remaining ingredients. Blend well, until onion is pureed. Pour just enough of this dressing over the salad to moisten, and reserve the rest.
  • Cover and refrigerate until ready for serving. Add the mango and serve with extra dressing on the table.

Notes

Nutrition info includes Orange-Curry Dressing.
Nutrition Facts
Random Act of Quinoa Salad
Amount Per Serving (1 serving)
Calories 281 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 50mg2%
Carbohydrates 57g19%
Fiber 9g38%
Protein 10g20%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional info is approximate.

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More Quinoa Salads:

  • Beet and Quinoa Salad with Maple-Balsamic Reduction
  • Kale and Quinoa Salad with Black Beans
  • Quinoa with Roasted Radishes and Pearl Onions
  • Spring Green Quinoa
  • International Quinoa Salad

Filed Under: Main Dishes, Recipes, Salad Dressings, Salads Tagged With: Chickpea Recipes, Eat-to-Live, Gluten-free, Quinoa

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Reader Interactions

Comments

  1. Jude

    August 19, 2011 at 11:19 am

    Sounds like dinner for me. I have a head of cauliflower begging to be roasted. Can’t wait to try. I made a nice version with cranraisens and cashews this summer.

    Reply
  2. Yasmin

    March 6, 2012 at 2:58 pm

    Hi, I would very much like to try this recipie. But can you tell me, how much gramm the cups are having?

    This would be very nice of you! Thank you in advance.

    Reply
  3. Azahara

    April 6, 2012 at 1:29 am

    Hi Susan,

    This might be a strange question, but here it goes: Can I make a big batch and freeze some servings for future meals? I’m not sure it can be done because it’s a cold salad and I’ve heard that thawed food must be cooked thoroughly so that it’s safe to eat. This doesn’t happen with desserts though, so I’m confused.

    Thank you.

    Reply
    • Susan Voisin

      April 6, 2012 at 7:53 am

      The cook after thawing rule might be true for meat, but I’ve never heard anything like that for fruits and vegetables. My main worry about freezing this salad would be that it would probably make the veggies too mushy.

      Reply

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Susan VoisinI'm Susan Voisin, and I love creating delicious whole foods plant-based dishes with no added oil. Be sure to follow me on Facebook and Instagram.
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