Tuesday, May 15, 2018

Red Quinoa Salad with Italian Flavors

While teaching in England, I made dinner most nights rather than go out to eat and I always kept in mind that I wanted to cook things that would also be good for lunch the next day. The one dish that stood out to me was the Quinoa Salad I made with Sun Dried Tomato, Parsley and Green Onion tops. It had a light Balsamic Vinegar and Olive Oil Dressing and it was even more delicious the next day!  It's easy to make and I think it would be the perfect dish to bring to a potluck. I'm going to be making this dish again and again.

Red Quinoa Salad with Italian Flavors

1 cup Red Quinoa
1 1/2 cups of Water
1/2 teaspoon Salt
3/4 cup of minced Sun Dried Tomatoes (packed in oil and drained)
1 cup of Parsley leaves, washed and minced
1/2 cup Green Onion tops, sliced thin
3/4 cup toasted Pine Nuts, 1/4 cup reserved for serving
3 Tablespoons Balsamic Vinegar
3 Tablespoons Olive Oil
1/2 teaspoon Salt
1/2 teaspoon Sugar

Rinse Quinoa and drain. Then add to a small pot and add the 1 1/2 cups of Water and 1/2 teaspoon of Salt. Bring to a boil, reduce heat and cover for 20 minutes.  Remove from heat and let cool for about 30 minutes.

In a serving bowl, add the Sun Dried Tomatoes, Parsley, Green Onion, 1/2 cup of the Pine Nuts and the Quinoa. In a small bowl, mix together the Balsamic Vinegar, Olive Oil, Salt and Sugar. Pour over and toss to combine. Sprinkle with the remaining 1/4 cup of Pine Nuts and serve. Can be refrigerated and served the next day.

Five Element Analysis

Quinoa as a seed belongs to the Water Element and Pine Nuts add even more. Balsamic Vinegar and Olive Oil both bring in the Wood Element. The Sun Dried Tomatoes contribute the Fire Element and the Parsley and Green Onions are part of the Metal Element. Only a hint of the Earth Element is present so be sure to serve this with an Earthy meat like Beef or with another dish, like Squash or a sweet dessert to create a balanced Five Element meal.

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