We love quinoa (pronounced “keen-wah”). This superfood contains a perfect balance of all 8 essential amino acids, making it a complete protein. It also packs a nutritional punch of dietary fibre and calcium. Plus it’s gluten free and easy to digest! For this salad, first you make your quinoa. I made this salad for a dinner party so I doubled the recipe and used 2 cups. Follow the instructions on the package. If you have a rice cooker, make your quinoa in it!
Add edamame (about 2 cups, cooked) and chopped celery (about 2 cups).
Add 1/2 cup chopped green onion and 1/2 cup pomegranate seeds for a pop of colour and a burst of flavour.
Mix it all together with the dressing (see recipe below) for a pretty, festive quinoa salad. Eat copious amounts!
For the dressing:
1/2 cup canola oil
5 tbsp white vinegar
3 tbsp gluten-free tamari
3 tbsp curry powder
1 tsp salt
1 tsp sugar
1 tsp celery salt
Taste and adjust as needed. I usually play around with the amounts of tamari, salt and celery salt because I don’t want it to be too salty.
Check it out! Quinoa is very versatile; it can be the basis for either savoury or sweet dishes. For some really creative quinoa recipes, from appetizers to desserts, check out the Queen of Quinoa.