Random Acts of Quinoia Salad

This recipe for a veggie-packed quinoia (keen-wa) salad comes from one of our favorite foodie goddesses, The Fat-Free Vegan.

This salad is 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

1/2 cup quinoa, rinsed well
1 cup water1 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

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.

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