Monday, November 13, 2017

Quinoa Salad with Italian Flavors

Awhile back, a family member visited who is Vegan so I made a delicious Quinoa Salad with Italian flavors. I've been meaning to post it ever since, but life has been more eventful lately than I wanted it to be. That's gotten me really behind in posting and I plan on catching up this week. 

For this salad, you cook the Quinoa in Vegetable Broth and then toss it with a combination of chopped Tomatoes, Cucumbers and Basil. I used Black Quinoa.  Then you dress it with a small amount of Vinaigrette made with Balsamic Vinegar and Olive Oil and Garlic. I put it in the refrigerator for several hours to let the flavors blend and then I topped it with Pine Nuts as a garnish. it was a big hit and I loved it! This is a great Quinoa salad that will be added to my list of salads to keep making.

Quinoa Salad with Italian Flavors

1 cup Quinoa
1 1/2 cups Vegetable Broth
1/3 cup Chopped Cherry Tomatoes
1/3 cup Chopped Persian Cucumbers
5 Basil Leaves, cut up into small pieces
3 Tablespoons Balsamic Vinegar
3 Tablespoons Olive Oil
1/4 teaspoon Salt
1/8 teaspoon of Sugar
1/4 cup toasted Pine Nuts for garnish 

Bring the Vegetable Broth to a boil. Add in Quinoa, stir and cover reducing heat to a simmer. Cook for 20 minutes or until all the liquid is absorbed.  Remove cover and cool.

In a small bowl, mix together the Balsamic Vinegar, Olive Oil, Salt and Sugar. Stir to combine. 

Place cooled Quinoa in a serving bowl and add in the Cherry Tomatoes, Cucumbers and Basil. Pour over the Vinaigrette and toss to combine. Cover and refrigerate until ready to serve. When ready to serve, sprinkle with Pine Nuts.

Five Element Analysis

Quinoa is a seed and the black color and the Pine Nuts makes it even more of a Water Food.The Olive Oil and Vinegar contribute the Wood Element and the Tomatoes bring in the Fire Element. The Cucumbers bring in the Earth Element and the Vegetable Broth contains Carrots, Cabbage and Potatoes that adds even more and supplements the Fire Element too with more Tomatoes. The Basil leaves add just a hint of the Metal Element, which could use some support in the meal. I served Tofu, which made it a more balanced meal.

No comments:

Post a Comment