Care to try a tasty grain salad?
This recipe is inspired by one I lost. Here’s the story – Once while on vacation on the west coast I bought a Vegetarian Cookbook (we aren’t totally vegetarian but limit the meat eating). The first recipe I tried when we got home was the Quinoa Salad.
We quite enjoyed this great salad, that had pieces of mango and pistachio nuts in it, and a dressing that called for some yogurt.
Then my brand new cookbook somehow got slipped into a pile of newspapers and tossed into the recycling bin by mistake. I never saw it again, nor had I the chance to try any of the other recipes in it. I don’t even know what it was called now (so if this recipe sounds like one you’ve seen in a Vegetarian Cookbook, please let me know.)
Anyway, memories of that delicious salad and the flavour of the mango, nut and quinoa combination stayed with me. So I’ve attempted to recreate it, with good results I think.
You probably already know that quinoa is considered a ‘superfood’ because it has so much protein in it for a grain, plus many other nutrients. I used Red Quinoa to make this salad but white or black works fine too. One thing to note about it is that the grains naturally contain a bitter coating, that nature put there to keep the birds away while it is growing. So, you really want to rinse quinoa well before using. I use hot water (from the tap) and a tightly meshed colander (which I bought specifically to rinse quinoa because the tiny grains fall right through a regular colander), and rinse for a good 3 minutes.
This is one of those dishes that is perfect to have in the refrigerator to grab for a quick snack. I personally love it and believe you might too!
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