Quinoa Salad 2.0

I’m back with another quinoa salad recipe.  I love quinoa, it’s so versatile and I’ve been finding myself using it a lot in my kitchen lately.  One way I’ve yet to try is for breakfast in an oatmeal type preparation.  I’d love a good recipe if any of you have one!!!

Fall is approaching and soon I’ll be making soups, pumpkin bread, roasted root vegetables, sweet potatoes and roasts.  But right now it’s hard to think about those dishes yet.  Seriously…..check out our forecast!  This is unbelievable for Seattle, we have only had 1 day of rain in over 50 days!  Summer is truly beautiful in the Pacific Northwest.

Sun, Sun and More Sun

Like I said before, I love fall and even though these mornings have felt like fall with the crispness in the air, the afternoons have been nothing but summer.  So I’m continuing to gather up summer veggies and delighting in a refreshing bright salad.

Quinoa, Corn and Tomatillo Salad (serves 4-6 people) Recipe adapted from Full Circle Farms (our organic produce delivery company)

Ingredients:

For Salad:

  • 2 cups cooked quinoa (prepare according to package instructions, I use my rice cooker), cooled
  • 1/2 cup thinly sliced shallots or red onion
  • 2 ears corn, steamed 7 minutes and cut from cobs, cooled
  • 2 medium tomatillos, removed from husks, washed and chopped into a 1/4″ dice
  • 4 medium-sized ripe heirloom tomatoes, chopped
  • 1 medium ripe avocado, large dice
  • 2 tablespoons chopped cilantro, lemon balm, arugula, or Thai basil (I used cilantro)

For Dressing:

  • 3 garlic cloves, unpeeled
  • 1 teaspoon cumin seeds (I used powdered cumin)
  • 1/4 cup cilantro leaves
  • 2 1/2 tablespoons light vinegar, champagne or rice wine
  • 1/4 cup extra-virgin olive oil
  • salt and pepper

Preparation:

In a small ungreased skillet, roast unpeeled garlic cloves over medium heat, turning regularly, until soft and browning, add cumin and roast for 30 seconds, or until fragrant.  Cool, remove garlic from skin and add both to food processor with cilantro, vinegar, and oil.  Process until smooth and taste, season with salt and pepper.  Set aside.

In a large bowl combine shallots, corn, tomatillos, tomatoes and quinoa.  Toss lightly with a fork.   Just prior to serving toss with dressing, chopped herbs and avocado.

Heirloom tomatoes from our garden

Roasting garlic

Mixing dressing in the trusty Magic Bullet

Quinoa Salad

Served with a fresh salmon filet

Hubby LOVED this salad!  I think with the cilantro and cumin, it had a Mexican flavor that reminded Hubby of a good tomatillo salsa.  We ate it up quickly and with tomatillos coming in our next Full Circle delivery, I will probably make it again this coming weekend.  Also, it is gluten-free, which works for my current dietary agenda.

As far as our fertility stuff goes.  I’m going on Day 6 of my Lupron injections (10 units subcutaneous).  We are undergoing the long Lupron protocol this time around.  I’m waiting for AF to arrive and will go in for my suppression check on Day 2 of my next cycle.  Funny how when it comes to fertility treatments, sometimes you are hoping to get AF!  Stay tuned…..

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9 thoughts on “Quinoa Salad 2.0

  1. yum! I adore quinoa also, but like you have yet to try it for breakfast. I’ve never used tomatillos. I might have to wash this down with a big margarita!

  2. I’m told you can cook any grain for a breakfast porridge, much like you’d cook oatmeal. Rice congee (a porridge) is a traditional Filipino (and Chinese) breakfast food. Just add some extra water– some add butter, I would personally add brown sugar and walnuts and almonds…

    That salad looks awesome and your photography just adds to the appeal. MMMMMM!

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