I’ve had a lot of fun experimenting with quinoa the last couple of years. It is quick cooking, nutritious, and its mild flavor allows it to combine well with the bolder flavors of curry powder, garam masala, chili powder, and cumin. It also pairs well with sweet and tart fruits like apple, orange, mango and lime.
This ancient grain is a natural in salads, soups and pilafs. Vegetarians and meat eaters alike can appreciate the fact that it has all the essential amino acids, thus making it a complete protein. And it lacks gluten, which makes it suitable for those on a gluten-free diet. It’s also easy to cook, taking less than 20 minutes. Can you tell I really like quinoa?
This salad makes a nice cool side dish when chilled, but it’s good at room temperature too. Cook quinoa according to package directions (2/3 cup uncooked quinoa should make about 2 cups cooked). Toasting the pumpkin seeds really pumps up their flavor.
Quinoa Tomato Salad Print This Recipe
A Happy Acres Original
2 cups cooked quinoa
1/2 cup dried tomatoes (or 3/4 cup oven roasted tomatoes)
1 green onion, chopped
1/4 cup hulled pumpkin seeds, toasted
1 tbsp olive oil
1/4 cup lime juice
1/2 tsp mild curry powder (hot curry powder may be used for a spicier taste)
1 garlic clove, minced
1. Soak dried tomatoes in water for 15 minutes. Drain and coarsely chop.
2. Combine olive oil, lime juice, curry powder, garlic and salt in medium mixing bowl. Add quinoa, chopped tomatoes, green onion and pumpkin seeds, mix well.
3. Chill before serving, or serve at room temperature.
Yield: 3 cups
Nutrition (per serving): 117 calories, 35 calories from fat, 4g total fat, 0mg cholesterol, 140.3mg sodium, 335.4mg potassium, 17.6g carbohydrates, 1.8g fiber, 1.8g sugar, 3.7g protein, 22.6mg calcium, <1g saturated fat.