As promised after my Wheatberry Salad post, here’s the quinoa version of the salad. I tried to use all red fruits and vegetables. It’s a solid recipe and you can embellish on the red theme by adding raspberries, chopped cherries, diced red tomatoes, diced watermelon, diced beets, or even chopped red grapes.
- 3 cups water
- 1 teaspoon salt
- 1 cup red quinoa, rinsed and picked over for stones
- 1 small-to-medium red onion, chopped
- 1 red bell pepper, chopped
- 2 large carrots, peeled and diced
- 4-5 medium strawberries, chopped
- Additional red fruits or vegetables, diced, optional
- 2 tablespoons balsamic vinegar
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon fresh ground black pepper
- Sea salt to taste
In a medium saucepan, boil the water. Add the salt and quinoa; cover and reduce to a simmer. Cook for 15-20 minutes or until tender. Drain the excess water, if there is any. Remove the quinoa to a medium mixing bowl.
Meanwhile, heat a medium or large skillet over medium heat. Without oil, add the diced red onion to the pan and cook. The onions will caramelize quickly in the dry skillet. Stirring frequently, cook for 10-15 minutes or until onions are deliciously brown and caramelized. Add to the mixing bowl.
Prepare the remaining fruits and vegetables and add to the mixing bowl. Add oil and vinegar to the bowl; season with salt and pepper. Let the flavors meld for 5-10 minutes until the still-warm quinoa has absorbed the liquid.
Based off my Wheatberry Salad recipe, which was based off The Barefoot Contessa’s recipe.