Whidbey Island Quinoa Salad

My momma is the reason I cook. She has always been able to create magic in the kitchen, a trait that she comes by honestly since my grandmother is the queen of southern cookin’. Momma is always making up new recipes and exploring new ways to be vegan. She inspires me (and everyone else who knows her) on a daily basis.

DSC_2996

For this week, I decided to collaborate with my momma for this recipe. My parents just got home from a three and half week trip in the Pacific Northwest and the Canadian Rockies. When they got home, momma made up this recipe based on a dish she had at a restaurant on Whidbey Island in Washington State during their trip. Of course she didn’t write down what she did the first time she made it, so we recreated it today in order to document the yumminess so that others can enjoy it!

So, without further ado, I present to you…

Whidbey Island Quinoa Salad (or the Everything but the Kitchen Sink Quinoa Salad)

Prep time: 45 minutes

The Quinoa:

1 ½ cup of quinoa

1 ½ cup of water

2-3 Tbsp of lemon juice

1 ½ tsp salt

Ground pepper to taste

When you’re buying quinoa, it’s nice to buy it pre-rinsed if possible. However, if you can’t find it or just don’t want to spend the extra money (because it’s usually the organic fancy kind), it’s an easy fix!

Soak 1 ½ cup of quinoa in cool water for about 15 minutes.

In a fine mesh strainer, rinse the quinoa with cool water until the runoff looks clear and clean.

DSC_2976DSC_2982

Combine the clean quinoa with 1 ½ cups of water.

Add lemon juice, salt, freshly ground pepper.

Turn on medium heat and bring quinoa to a simmer.

Once the quinoa is simmering, cover and reduce heat to low.

Cook for 30-35 minutes.

When you can see that all the water has been absorbed, remove from heat and let sit for 5 minutes.

Allow quinoa to cool in a large mixing bowl for about 10 minutes before adding the rest of the ingredients to the bowl.

These instructions are adapted from the Low Fat Vegan Chef – she has tons of awesome recipes and ideas. You should definitely check out her blog!

While the quinoa is cooking, get chopping on these veggies!

The Salad:

½ red onion diced

2 cups frozen green peas

2 cups frozen corn

1 red pepper chopped

1 carton of cherry tomatoes quartered

1 small cucumber chopped

1 small zucchini chopped

1 14 oz. can of water-packed artichoke hearts chopped (Trader Joe’s brand is great and cheap!)

1 cup of craisins

1 cup of walnuts chopped

1/3 cup of good quality Balsamic vinegar

Cracked pepper and salt to taste

DSC_2986DSC_2990

Thaw frozen peas and corn in hot water or in the microwave before adding to the salad.

When quinoa is cooked and cooled, add all ingredients to large mixing bowl.

Add 1/3 cup of Balsamic vinegar, along with cracked pepper and salt to taste.

DSC_2999

Serve chilled if you have time to wait. But really, it’s a yummy dish any way you serve it.

Garnish with a sprig of parsley.

DSC_3004

The great thing about this dish is that even with a hungry husband or hungry kids waiting at the table, it will last for several meals!

Big thanks to my mom for, first of all, motivating me to be a better cook! And secondly, for helping me out on this blog post. You really are the best :)

DSC_3012

Advertisements

One thought on “Whidbey Island Quinoa Salad

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s