Last summer every barbecue I went to involved a quinoa salad. By fall, I thought I would never eat quinoa again. But I didn't want to give up on it just yet so I spent some time creating different, yummy quinoa salad recipes. This is you will enjoy and the vegetables I used can be substituted for whatever is in your fridge. Also the shrimp could be left out or subbed with grilled beef, chicken or pork.
I started with the uncooked ingredients, already this looks tasty.
Asparagus is in season so I couldn't resist grilling some along with some other veggies I had in the fridge.
Kinky Quinoa Salad
1 cup of quinoa rinsed
1 3/4 cup of chicken broth
3 cloves of garlic - 1 smashed and 2 minced well
2 kaffir lime leaves (if you have them)
1/2 cup of toasted nuts (I used cashews, but peanuts and almonds are also tasty)
1/2 cup of chopped cilantro
1 cup of chopped feta
8 - 10 cherry or grape tomatoes halved
4 - 5 cups of veggies (asparagus, mushrooms, onions, cauliflower, peppers, zucchini)
around 15 - 20 small shrimp
1/4 cup of olive oil and some extra for brushing on the veggies
juice of a lemon
1/4 cup of soya sauce
3 tbsp of olive oil
salt and pepper
seasoning salt
I cook my quinoa in my rice cooker and the measurements above work perfectly for the rice cooker. If you are cooking it on the stove it should also work but keep an eye on it. Cook your quinoa with the chicken broth instead of water and put in the smashed clove of garlic along with the kaffir lime leaves if you have them. When done, remove the garlic and leaves.
While this is cooking, warm up your barbecue. Brush whatever veggies you are using with olive oil then season with salt and pepper. If you are using beef, chicken or pork, instead of shrimp, also brush with olive oil and sprinkle with seasoning salt. Grill the meat before the veggies so it has time to rest. If you are using shrimp they are very quick to grill so can be done after the veggies. Grill your veggies until they have a nice char but still have some crunch. If you are doing shrimp as I did, then toss them with olive oil and seasoning salt and lay them on a barbecue tray. Grill them on a medium heat and keep a close eye on them as they can cook very quickly. Time varies depending on the size of the shrimp.
I make a simple dressing for this salad which is the juice of a lemon, soya sauce, olive oil and the rest of the garlic (2 minced cloves) and if you like some heat then throw in some chilli flakes or a chopped fresh chilli.
Chop your veggies and meat and mix everything together. You are going to need a really big platter. If you are doing a meat, it looks nice to slice it and lay it on top of the salad. This will feed a lot of people. Enjoy!
1 cup of quinoa rinsed
1 3/4 cup of chicken broth
3 cloves of garlic - 1 smashed and 2 minced well
2 kaffir lime leaves (if you have them)
1/2 cup of toasted nuts (I used cashews, but peanuts and almonds are also tasty)
1/2 cup of chopped cilantro
1 cup of chopped feta
8 - 10 cherry or grape tomatoes halved
4 - 5 cups of veggies (asparagus, mushrooms, onions, cauliflower, peppers, zucchini)
around 15 - 20 small shrimp
1/4 cup of olive oil and some extra for brushing on the veggies
juice of a lemon
1/4 cup of soya sauce
3 tbsp of olive oil
salt and pepper
seasoning salt
I cook my quinoa in my rice cooker and the measurements above work perfectly for the rice cooker. If you are cooking it on the stove it should also work but keep an eye on it. Cook your quinoa with the chicken broth instead of water and put in the smashed clove of garlic along with the kaffir lime leaves if you have them. When done, remove the garlic and leaves.
While this is cooking, warm up your barbecue. Brush whatever veggies you are using with olive oil then season with salt and pepper. If you are using beef, chicken or pork, instead of shrimp, also brush with olive oil and sprinkle with seasoning salt. Grill the meat before the veggies so it has time to rest. If you are using shrimp they are very quick to grill so can be done after the veggies. Grill your veggies until they have a nice char but still have some crunch. If you are doing shrimp as I did, then toss them with olive oil and seasoning salt and lay them on a barbecue tray. Grill them on a medium heat and keep a close eye on them as they can cook very quickly. Time varies depending on the size of the shrimp.
I make a simple dressing for this salad which is the juice of a lemon, soya sauce, olive oil and the rest of the garlic (2 minced cloves) and if you like some heat then throw in some chilli flakes or a chopped fresh chilli.
Chop your veggies and meat and mix everything together. You are going to need a really big platter. If you are doing a meat, it looks nice to slice it and lay it on top of the salad. This will feed a lot of people. Enjoy!
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