Creamy Quinoa Salad

Creamy Quinoa Salad

The next recipe I'm "sharing", which was a hit today at Organic Harvest is Creamy Quinoa. I used to prepare this salad with couscous, so if you don't mind the gluten, couscous is great, but for those that have to go gluten free I adapted it. This recipe serves a meal size portion to about 12, so feel free to reduce for smaller groups. If you make extra, no worries, it keeps well. Quinoa is a complete protein, so your getting your protein and veggies with this dish.

Cream Quinoa (Ku-ee-no-a)

2 cups of quinoa (cook in 4 cups of veggie broth with a little coconut oil for best results)

several handfuls of baby spinach (squeeze together and finely slice)

1/2 red onion (fine dice)

1 cup sliced almonds (toasted, or use the tamari (mucho flavor) almonds from the bulk area in Organic Harvest)

2 medium cucumbers (peeled and finely sliced)

1 cup dried cherries (no additives, chopped)

1 large can of organic chick peas (rinsed and drained)

handful of fresh parsley (fine dice)

Dressing:

Mango-Poppy seed dressing (Organic Harvest Carries it. I use a whole bottle for this recipe. If you don't have it, just use the recipe below, add red wine vinegar and olive oil)

add:

juice of one orange

juice of one lemon

cumin (teaspoon)

garlic powder (teaspoon)

coriander (teaspoon)

salt (to taste)

red pepper flakes (several pinches)

I'm signing off for today! It's been a great day, but I've been cooking all day and I want to sit by the pool and watch my boys play, with a cup of Prosecco.