A Quick Quinoa Salad

Say that five times fast! I can barely say it once. But cooking it up is far less difficult. This is a quick lunch I made this week. It keeps well in the fridge for a few days and packs well for lunches. You can eat it as one-bowl meals like this or use it to stuff winter squash. One night for dinner last week, I made stuffed acorn squash with the quinoa-pistachio-cranberry combo. It was really good!

Quinoa Salad

1 cup dry quinoa
olive oil
1 onion, diced
2 cloves garlic, minced
1 zucchini
1 red pepper
1 yellow squash
(any other veggies you like)
1 can pinto beans
1/2 tsp chili powder
1/4 tsp cumin
dash of cayenne or crushed red pepper
salt and fresh cracked black pepper

Cook your quinoa as per the package directions (or with slightly less water for a firmer bite). Chop your veggies into bite sized pieces. Then, in about a tablespoon of olive oil over medium heat, saute your onion until golden. Add garlic, stirring until aromatic (about 30 seconds). Stir in your spices and cook for another 30 seconds. Add your veggies and a splash of water or broth. Cover and cook until tender. In a large bowl, combine cooked quinoa, veggies, and beans. Serve with fresh cracked salt and pepper.

This is easily modified for a variety of flavors. Try these combinations:

Lemon juice, oregano, broccoli, and white beans
Orange zest, a dash of cayenne, pomegranate nibs, and chickpeas (I think that will be lunch tomorrow! yum!)
Curry powder, lentils (or mung), and butternut squash
Pistachios, cranberries, and thyme

Quinoa is a great source of protein and an incredibly versatile grain. It can take on a wide variety of flavors and even be used in gluten free baking. If you've never had it, give it a shot.