I love quinoa, a little grain with a lot of protein!
It makes a lovely summer salad when cooked, cooled and combined with tasty ingredients!
Like Annie's Roasted Garlic Vinagrette Dressing. Organic of course! We found this quinoa salad in the deli department of Whole Foods and have enjoyed making our own variation....
Directions: Bring 11/4 c. water to boil. Add 1 cup quinoa (rinsed). Cover. Simmer 12-14 minutes until done. Fluff with a fork. Cool quinoa.
Add about 1/3 cup of dressing, bits of sun-dried tomato, and/or fresh tomato, bell pepper (red or green or yellow or orange), red onion, baby spinach leaves. Toss. Refridgerate until chilled, allowing flavors to blend.
Sometimes, I leave the baby spinach out and serve the quinoa on a bed of baby spinach which has been dressed with extra Annie's dressing.....yummm!
Now to find the roasted garlic vinegrette secret recipe...and save more $$$$.
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