Mediterranean or Mexican Quinoa Salad

Quinoa

Ingredients:

• 2 cups quinoa
• 2 cups broth/stock
• 2 cups water
• ½ teaspoon salt

Directions:

Place quinoa in a colander and rinse with cold water for 1-2 minutes. Put rinsed quinoa in a saucepan and cover with 2 cups water, 2 cups stock/broth and salt. Bring to a boil, then cover and simmer on low for 15-17 minutes, or until all the water is absorbed.

Mediterranean Quinoa Salad

Ingredients:

• 4 cups cooked quinoa (cooled)
• 1 cup chopped cucumber
• 1 cup chopped tomato
• 1 cup chopped bell pepper (any color you like)
• 1 tablespoon chopped flat leaf parsley
• Juice of 1 lemon
• 1-2 tablespoons olive oil
• Salt and Pepper to Taste

 Directions:

Whisk together lemon juice and olive oil then season with salt and pepper. Pour the dressing over quinoa and toss to coat well. Add veggies, toss to combine. Serve on a bed of fresh spinach or arugula.

Additions: olives, artichoke hearts, hearts of palm, feta cheese, pickled red onions

Protein options: chicken, salmon, chickpeas

Mexican Quinoa Salad

Ingredients:

• 4 cups cooked quinoa(cooled)
• 1 cup chopped tomato
• 1 cup chopped poblano pepper
• 1 cup chopped bell pepper yellow or orange
• 1 tablespoon chopped cilantro
• Juice of 1 lime
• 1-2 tablespoons olive oil
• Salt & pepper to taste

Directions:

Whisk together lime juice and olive oil then season with salt and pepper. Pour over quinoa and toss to coat well. Add veggies, toss to combine. Serve on a bed a spring mix or fresh chopped romaine.

Additions:  avocado, fresh corn, black beans, pico , jalapeños, cheese

Protein options:  Chicken, fish, steak

Pickled Red Onion

Ingredients:

• 1 medium red onion, sliced or diced
• 1 cup white or red wine vinegar

Directions:

Place cut up onion in mason jar. Pour vinegar over onion making sure all onion is covered. Close the lid and refrigerate for at least 1 hour. Enjoy for up to two weeks. Add to salads, chicken salad, bbq, tacos, cooked greens, etc.