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I made this quinoa salad for a baby shower we hosted last weekend and it was a big hit and I promised the ladies I would post it this week. There is a fine line between perfectly cooked and over cooked quinoa. Most packaged quinoa calls for 1 cup of quinoa to 2 cups of water. This is too much water in my opinion. A ratio of 1 cup quinoa to 1 1/2 cups of water gives you the perfect quinoa with a slight crunch.
How to cook the perfect Quinoa
- Don’t follow the package directions. Use 1 cup Quinoa to 1 1/2 cups water
- Leave the lid to the pot you’re using slightly open while cooking to let steam escape
- Regardless of the amount of Quinoa used it should take 14-16 minutes to cook. Use a timer.
- If you are serving it cold, line a cookie tray with parchment and dump the quinoa out on to the tray. Place in the fridge to chill until you are ready to use.
Ingredients
- 3 cups water
- 2 cups Quinoa
- 3 oz walnuts, toasted and rough chopped
- 1 1/4 cup organic red grapes, quartered
- 1/2 cup Craisins
- 2 oz Goat Cheese
- 5 oz Cindy's Kitchen Wild Main Blueberry Dressing
- 1-2 tbs Chiffonade Basil
Instructions
- Bring water to a boil. Add Quinoa, stir, cover with lid but leave partially open and reduce heat to low.
- Cook on low for 12-15 minutes until all water has evaporated. Remove from heat
- Transfer Quinoa to a cookie tray and spread out evenly. Place in fridge for 30 minutes to cool down.
- While Quinoa is in fridge toast walnuts in saute pan on medium being carful not to burn. Toss a few times until lightly browned and remove from heat
- Once Quinoa has cooled transfer to a large mixing bowl. Add all remaining ingredients and mix well.
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https://newsouthfoodcompany.com/quinoa-salad-with-toasted-walnuts-goat-cheese-red-grapes-basil-cranberries-and-blueberry-dressing/
Adapted from cookingquinoa.net
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