Quinoa Salad with Citrus Dressing
There are some people in my family who are not the biggest fans of quinoa, and that includes me. I love that quinoa is packed with protein, but sometimes I don’t really dig the taste or texture. I have been experimenting with different ways to prepare and serve quinoa to make it more enticing, and I will say that this quinoa salad was actually really tasty and satisfying. I think the crunch from the red cabbage and the cashews really helped, as well as the citrus flavor from the dressing.
This dish is perfect to bring to a party, as the longer you let it marinade together, the better it tastes. It also can be served cold, so there’s no worrying about keeping your food hot. This dish would make a perfect side for Easter as well. This salad really is tasty, even my mom liked it and she REALLY doesn’t like quinoa. I hope if you try it out that it pleases your family as much as it pleased mine.
1 ½ cup quinoa (soaked for a minimum or 2 hours or overnight)
2 cups water
½ head of red cabbage
1 head of rainbow chard
1 bell pepper
4 cloves of garlic
1 cup of avocado oil
1 tbsp. dried oregano
½ tsp. salt
½ cup cashews (or whatever nut you like)
In a small sauce pot add two cups of water and the soaked quinoa. Turn the heat to medium high and bring to a boil. Once boiling reduce the heat to simmer and cover the quinoa. Let the quinoa cook for 20 minutes, and then stand for another 15 without removing the cover. While the quinoa is cooking place the garlic, avocado oil, and salt to a high speed blender. Next zest the lemon and place the zest in the blender along with the juice of that lemon and the juice of 1 orange. Blend together until creamy. Once the dressing is made, start to prep you vegetables. I finely diced my cucumber and pepper, and shredded the cabbage, and finely sliced the rainbow chard.
Once all ingredients are ready, place them in a large bowl and combine. Finally top with cashews and enjoy J.