Quinoa Salad

I haven't always been a fan of quinoa but I have slowly started to appreciate it more recently. I often make it for my kids to take for lunches. It keeps well and does not need to be heated. Quinoa contains more protein than any other grain and is considered complete protein. This salad also has mung beans which are part of the legume family. You can get them dried either whole or split. I used whole in this recipe. Interestingly they are also the sprouts you see in sandwiches or on salads. I found them in the bulk section of the grocery store. Bulgar wheat is added to the quinoa as well. It is a whole wheat grain that has been cracked and partially pre-cooked, most commonly used in tabbouleh salad. There is cucumber, parsley, red pepper and tomatoes in this salad. The salad is spiced with cumin, salt and pepper and dressed lightly with a vinaigrette. My favourite vinaigrette is "Three Diamond Dressing'. I find this dressing at Safeway in the produce section but any vinaigrette will work. This recipe makes a good size salad but it also keeps for several days in the fridge. I make it on Sunday and keep it in the fridge all week. It is great for lunches, snacks and as a side salad.  I hope you enjoy this salad as much as my family does.

Quinoa Salad

1 ¼ Cup uncooked quinoa

½ Cup dried bulgur wheat

½ Cup dried mung beans

1 ½ cups chicken broth

1 clove of garlic, peeled

2 Cups diced cucumber

1 red pepper, diced

1 Cup chopped parsley

1 Cup diced tomato

2 Tablespoons cumin

Salt and pepper to taste

½ Cup of your favourite store bought vinaigrette

Siracha to taste (optional)





Directions:

Quinoa

In a saucepan, bring 2 cups of water to a boil

Stir in 1 ¼ cups quinoa

Reduce heat to low and simmer, covered, for 15 minutes

Remove from heat and let stand 5 minutes.

Fluff with fork.

Put cooked quinoa in a large bowl

Mung Beans

Rinse the mung beans well

Place beans,garlic clove and chicken stock into a saucepan

Bring to a boil.

Reduce heat to medium low and cook until tender, about 20-25 minutes.

Strain the beans once cooked and add to the bowl of quinoa. Discard the clove of garlic.


Bulgur Wheat

Bring one cup of water to a boil in a small saucepan.

Pour in the bulgur. Remove pan from heat. Cover with lid.

Allow to sit for 30 minutes. Drain the bulgur through a strainer.

Fluff with a fork. Add to the quinoa.


Salad Preparation:

Add the tomatoes, cucumbers, red pepper,parsley, cumin, salt and pepper to the quinoa bowl.

Stir the mixture. Add dressing and hot sauce.

Taste the salad and add more salt and pepper if needed.

This salad keeps several days in the fridge.

Print Recipe:Quinoa Salad

These are the mung beans

Add mung beans to chicken both with a clove of garlic. cook until tender.

Strain.

Prepare the bulgur wheat

Strain the wheat once cooked. Fluff.

Cook the quinoa, fluff.

In a large bowl add cooked quinoa,mung beans,bulgur, vegetables, seasonings and dressing. Hot sauce is optional but it adds a nice kick.

This is my favourite vinaigrette. It is made in \Osoyoos.