With BBQ season in full effect I am already singing the “same ‘ol sides and fixins” blues. I certainly enjoy potato salad and cole slaw, heck I just made a killer slaw yesterday, but why not be the star of the bbq and bring something with a little more umph. I am swiftly becoming known as “the quinoa girl.” So much so that my boyfriend declared a full strike from quinoa. I’ll bring him back over to the camp soon enough (and let the record state, he ate four helpings of this salad… so I am guessing his strike will begin once I start making a quinoa salad he doesn’t like?)
Are you in the quinoa camp yet? It’s funny but a few short years ago no one knew what it was. Now, it is the hot “IT” grain of the season. Thing is, quinoa is pretty super. It has more protein than any other grain, is versatile, and a fantastic food for weight loss. My favorite part though, it is so loving and forgiving. Honestly, you have to try pretty hard to screw up quinoa. Oh, it can be done, don’t misunderstand me, but you really have to have a very strong intention to do so.
So here it is, one of my “quinoa girl” salads. I bring this to cookouts all the time. It is full of flavor (of course) with a little hit of spice and a lot of sass. I used tri-color quinoa in the photos, but works well with red or black or tan… any ‘ol quinoa will do.
- 1 cup of quinoa
- 2 cloves of garlic, chopped
- 3 scallions, chopped
- 1 cup of water chestnuts, drained and chopped
- 1 large red bell pepper, diced
- 1 cup of frozen shelled edamame
- 1 teaspoon of coconut oil
- salt and pepper, to taste
- 2 teaspoons of orange zest
- 1 teaspoon of braggs amino acid, (or soy sauce)
- 1 teaspoon of raw honey
- 1 teaspoon of sesame oil
- ½ teaspoon of siracha hot chili sauce
- ¼ cup of fresh squeezed orange juice
- ¼ teaspoon black pepper
- Toast the quinoa in a hot skillet for a few minutes until it smells nutty. Add 1¾ cups of water to the quinoa and bring to a boil. Cover, decrease the heat to low, and simmer for 15-20 minutes. Remove from the heat and let stand covered for 5 minutes. Fluff with a fork.
- Heat coconut oil in a large sauté pan over medium high heat. Add garlic, bell peppers, and scallions sauté for 5 minutes or until the garlic gets fragrant and peppers slightly tender.
- Stir in edamame and water chestnuts. Season with salt and pepper and cook for a few more minutes.
- Remove from heat and gently combine cooked quinoa with veggies. (be careful not to over-stir as to avoid mushy quinoa)
- Dressing: whisk all ingredients to combine
- Add dressing to quinoa/veggie mixture, top with reserved chopped green scallions.
Never Miss a Post
get new recipes right to your inbox!