Undoubtedly, my favorite grain is quinoa. We use it in place of rice, for variety. I think it is beautiful. The pearls turn translucent when cooked and the pretty little spiral threads that curl off the grains are enchanting. This summer, I've discovered cold grain salads — and quinoa makes delicious cold salads. This is a very flexible and forgiving recipe that you can really make your own.
Cold Quinoa Salad
I hope the fact that this is a “to taste” recipe won't discourage you from giving it a try. See what tastes good to you and give it a go!
- 4 cups cold soaked and cooked plain quinoa*
- 1 cup cooked and cold pinto beans (or other bean of your choice)
- 1/4 cup shredded goat cheddar cheese
- other add-ins of your choice — diced or shredded veggies or sliced olives
- oil of your choice — extra virgin olive oil, red palm oil**, or grapeseed oil
- dash of toasted sesame oil
- vinegar of your choice — balsamic, raw apple cider or rice
- sea salt, to taste
- black pepper, to taste
- 1 teaspoon Italian seasoning, or to taste
Put quinoa in a big salad bowl. Use a wooden spoon to separate the grains. Add the beans, cheese and add-ins. Toss, taking care not to smash the beans. Add oils, vinegar, sea salt, pepper, and Italian seasoning. Adjust to taste.
*To cook quinoa, see these instructions.
**If using red palm oil: If red palm oil is solid at room temperature (depending on the season), mix it with the quinoa while the quinoa is still warm. Then chill the quinoa thoroughly before proceeding with the rest of the recipe.
© Copyright 2007 by Wardee Harmon
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