Quinoa is a staple in our house, and I LOVE making quinoa salad as you can add anything! each salad is always a different creation. Think variety and color and you/re good to go!
Kiki's Signature Quinoa Salad
Author: Kirstin Nussgruber
Recipe type: Salad
Ingredients
- 2 cups quinoa, cooked (red or white)
- 1 cup firmly packed Kale, chopped fine
- 3 medium carrots, grated
- ¼ red cabbage, grated
- 1 large red pepper, finely cubed
- 1 cup raw broccoli florets, finely chopped
- 4-5 green onions, thinly sliced
- ¾ cup pumpkin seeds
- ¼ cup chopped fresh flat-leaf parsley
- VINAIGRETTE
- I prefer my quinoa salads moist. Most restaurants serve them way too dry for my liking. This is very subjective and personal, adjust the quantities to your individual taste
- ¼ cup extra-virgin olive oil (maybe more)
- ¼ cup apple cider vinegar
- 1 tablespoon Coconut Aminos
- juice of ½ freshly squeezed lemon plus grated rind (organic!)
- 1-1.5 teaspoons celtic sea salt (or to taste)
- pinch of cayenne pepper
- 1 teaspoon freshly ground black pepper
- ½ teaspoon Paprika
- grated turmeric root, size of Kirstin’s pinky finger
Instructions
- Cook quinoa in 2 cups of water for every 1 cup of grain. You want the grain to spiral open a little, not too much or else it gets too mushy, you still want the grain to have a little bite. Add a small thumb-size piece of Kombu / Kelp for added minerals, but remove after cooking. Allow to cool, fluff with fork, no water should be left in pot.
- Chop all ingredients
- Prepare vinaigrette and stir vigorously
- Combine and let infuse for at least 1 hour before serving
- Stores well in fridge for up to 4 days in winter
