Quinoa
                Salad

Quinoa Salad With Asian Vinaigrette

It seems quinoa has become the new super food.  I normally don't care for super foods but quinoa tastes good. You can find it in the grain section of your local supermarket.  This salad is unique and it's good served warm or cold but use the Asian vinaigrette sparingly.  It can easily overpower the salad.

Salad
1 cup
uncooked quinoa
1 cup napa cabbage, diced
3
carrots, peeled and grated with the large holes of a kitchen grater
cup
frozen corn kernels
cup
green onions, sliced, green parts only
1 tsp
fresh ginger, grated
1
avocado, peeled and diced


Asian Vinaigrette
3 oz (6 tbl)
rice vinegar
2
garlic cloves, pressed through a garlic press
1 tbl
sesame oil
1 tbl
sugar

Put the quinoa in a small pot with 2 cups of water, bring to a boil, reduce to a simmer, cover, and cook for 20 minutes or until the water is absorbed.  While the quinoa is cooking, make the vinaigrette.  Put the vinegar, garlic cloves, sesame oil, and sugar together in a small non-reactive bowl and stir until the sugar is dissolved. When the quinoa is finished cooking take the lid off and set it off the burner to cool until it is just a few degrees warmer than room temp.  While the quinoa is cooling, put the cabbage, carrots, corn, green onions, and ginger in a large bowl and mix well.  Add the Quinoa to the rest of the salad ingredients now.  The warm quinoa thaws the frozen corn and the corn cools the quinoa.   You can cover the salad and put it in the fridge until later to serve or eat it now.  Just before serving add the avocado and drizzle a LITTLE dressing over it. 

Home