Before cooking, quinoa must be rinsed to remove the toxic (but naturally occurring) bitter coating, called saponin. Saponin, when removed from quinoa, produces a soapy solution in water. Quinoa is rinsed before it is packaged and sold, but it is best to rinse again at home before use. Place quinoa in a grain strainer and rinse thoroughly with water.
To cook quinoa, place 1 cup rinsed quinoa in 2 cups of water and bring to a boil, reduce heat to low and simmer for 15 – 20 minutes or until all the water is absorbed. Let it cool down to room temperature before making the salad. You can see more on cooking quinoa here.
SERVES: 6 PREP TIME: 15-20 minutes
- 3 cups cooked quinoa
- ½ cup red cabbage, chopped
- 2 celery stalks, chopped
- ½ bell pepper (red, yellow, orange or green whatever you have on hand), chopped
- 1 carrot, sliced into rounds
- 2 scallions, sliced into rounds
- ½ cup cherry tomatoes cut into halves
- ½ cup chopped parsley or cilantro
- ¼ cup organic extra virgin olive oil
- 2 Tbsp. apple cider vinegar and/or lemon juice
- ½ tsp. sea salt
- A pinch of black pepper or cayenne (optional)
- 1 tsp. Maple syrup (optional)
- Mix all the salad ingredients in a large bowl.
- Whisk together the dressing ingredients in a smaller bowl.
- Pour dressing over salad and toss well. Adjust the seasoning.
- Leftovers will last in the refrigerator for up to 5 days.
- Experiment with different combination of vegetables and dressings of your choice.