Sometime over the weekend, I put together a quinoa salad for my lunches this week. And it seems like I’m not the only one reaching for quinoa this week – I saw two other great recipes from Brittany and Lindsey in the past day!
In all the craziness from getting back from our trip, I forgot to post about it! It’s been filling me up all week and gave me an excuse to use some leftover veggies, local tomatoes and zucchini, and a bunch of parsley and mint from our plants out on the deck (which are finally doing good, thanks to all the rain we’ve had lately).
Today’s lunch was the last of my quinoa salad with some broccoli I steamed last night and half an avocado.
Quinoa cooks so fast. I love any kind of whole grain, but wheatberries sometimes aren’t an option if I don’t have 40 minutes to wait.
I actually cooked this quinoa in the microwave! 1 cup of quinoa with 2 cups of water in a large bowl for 6 minutes, let it sit for a few minutes, and cook again for 2 minutes. If all the water is absorbed, it’s done! If not, you can let it go another minute or two.
This quinoa salad had the flavors of tabbouleh, but with quinoa instead of bulgur and no cucumber. But the zucchini was a fantastic addition.
Quick Quinoa Summer Salad
- 2-3 cups cooked quinoa
- 1 cup chickpeas
- 1 zucchini, sliced
- 1 cup cherry tomatoes, halved or diced fresh tomatoes
- 1/4 cup fresh parsley
- 1/4 cup fresh mint
- 1 tsp salt
- 1/2 tsp pepper
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
Cook the quinoa (in the microwave or on the stovetop), mix together and let it chill overnight.
My favorite thing about grain salads like this is that they’re so versatile and can be served hot, cold, or room temperature.
On Monday, I ate it cold, right out of the fridge, with avocado on top.
Yesterday, I left the container on my desk at work until lunchtime so it would be room temperature.
Today, I heated it up, along with the broccoli (because cold steamed broccoli is nasty).
It’s delicious, no matter the temperature. And since there’s no meat or eggs in it, it can sit at room temperature for a few hours, making it a great picnic or potluck dish.
Do you cook with quinoa? What’s your favorite way to use it?
I haven’t tried making breakfast with it, but I think that might be next. I’ve seen some fabulous looking recipes!