This isn't so much a recipe, as it is an idea: a delicious quinoa salad that is easy to prepare and perfect to pack in lunches for the week. I tossed red quinoa with roasted veggies (broccoli, cauliflower, carrots, mushrooms and parsnips) and a creamy garlic vinaigrette then added chopped celery, sliced green onion and walnuts. Delicious and simple.
I also roasted more veggies than I could use in the salad so I could use the rest in wraps or toss with greens for a simple salad. For the quinoa salad, use about 1 cup uncooked quinoa, 2 1/2 to 3 cups roasted veggies, 2-3 ribs of celery, 3 green onions and 1/4 cup coarsely-chopped walnuts.
Recipe: Creamy Garlic Vinaigrette
1/4 cup mayonnaise (I used Vegenaise)
2 cloves crushed garlic
4 tbsp Champagne vinegar
3 tbsp olive oil
Salt
In big yellow bowl, whisk together the mayo, garlic, vinegar and salt to taste (about 1 tsp, you can add more later). Continue whisking as you drizzle in the olive oil. Taste and adjust seasoning; I always want a little more vinegar than most people. And remember, not too much salt as I assume you salted your veggies when you roasted then! You can adjust again after you get it all combined.
Add the veggies; toss and add the celery, green onions and walnuts; finally, fold in the quinoa. Taste and adjust seasoning, including freshly ground pepper.
Four serving.
I guess it is a recipe after all! Enjoy.
I also roasted more veggies than I could use in the salad so I could use the rest in wraps or toss with greens for a simple salad. For the quinoa salad, use about 1 cup uncooked quinoa, 2 1/2 to 3 cups roasted veggies, 2-3 ribs of celery, 3 green onions and 1/4 cup coarsely-chopped walnuts.
Recipe: Creamy Garlic Vinaigrette
1/4 cup mayonnaise (I used Vegenaise)
2 cloves crushed garlic
4 tbsp Champagne vinegar
3 tbsp olive oil
Salt
In big yellow bowl, whisk together the mayo, garlic, vinegar and salt to taste (about 1 tsp, you can add more later). Continue whisking as you drizzle in the olive oil. Taste and adjust seasoning; I always want a little more vinegar than most people. And remember, not too much salt as I assume you salted your veggies when you roasted then! You can adjust again after you get it all combined.
Add the veggies; toss and add the celery, green onions and walnuts; finally, fold in the quinoa. Taste and adjust seasoning, including freshly ground pepper.
Four serving.
I guess it is a recipe after all! Enjoy.