All I have to say is – when the number one placed result for this dish from google tells you to leave the lid off when you cook quinoa, you might be impressed and persuaded to do so. I’m here to tell you google favors blogs for the weirdest reasons, and none of them is good writing or good recipes for that matter. Put the lid on the damn quinoa, and add on to your life span.
This here is your basic quinoa salad. It’s pretty darn delicious for healthy food.
1/4cupextra virgin olive oil(low fodmap use garlic infused)
3TBSPred wine vinegar
1clovegarlic, minced(leave out for low-fodmap)
4TBSPfresh lemon juice
1/4cupchopped fresh Italian parsley
1tspsalt
1/2tspground black pepper
3/4tsporegano
2TBSPcapers(optional)
Instructions
Rinse the quinoa well.
Put quinoa and water in a pot and bring to a boil.
Cover. Put the freaking cover on the quinoa. Lower heat. Simmer until quinoa is tender. Drain off any excess water (or add if quinoa still crunchy and cook til tender).
While quinoa cooks, make your dressing. Add vinegar, lemon juice, garlic and seasonings and combine.
Whisk in the olive oil a little at a time until all is emulsified. Set aside.
Prep your vegetables and add to a medium large bowl.
When quinoa is done, remove from heat and leave lid on the pot for 5-10 minutes.
Add dressing to the vegetables and stir with a wooden spoon.
Fluff quinoa when cooled and add to the vegetables. Add capers and stir.
Serve warm or refrigerate. Lasts 3 days in the fridge if stored air tight.
Keyword bok choy, chicken club pasta salad, healthy, quinoa, vegetarian
Music to cook by: “Weather Report” by Weather Report
