I made my first quinoa recipe a couple of weeks ago and now I’m all about the quinoa. I like the texture it gives to whatever you decide to add it to. This week I made a super simple Quinoa Peasant Salad as a side dish to Hawaiian Chicken Kabobs that I had pinned from Cooking Classy.
The Hawaiian Chicken Kabobs were delicious. I ended up baking them in the oven because apparently it’s still too early to set up the grill. Because we’re getting a snow storm tonight in New England. I don’t even want to talk about it. Not only are we getting a snow storm, but someone thought it would be funny to tell my kids that they might not have school tomorrow. 8 and 11 year olds don’t hear the “might not” part. They hear “snow” and “school” and immediately start planning on sleeping in and deciding which hill they are going sledding at. Anyway, my point was, I didn’t grill these, but they would have been even better with some grill marks on them, for sure.
As for the Quinoa Peasant Salad, it’s really just the Peasant Salad I made before from the Bone Broth Diet with the Quinoa added to it at the end.
Quinoa Peasant Salad
1 cup Quinoa
1 Cucumber, chopped
1 cup Cherry Tomatoes, halved
1/2 Red Onion, chopped
1/2 c Italian Dressing (your favorite store bought will do)
1 tsp Salt
- Cook the quinoa on the stove top in a pan with 1 cup of water and the salt. Bring to a boil uncovered and then cover and lower the heat until the water is completely absorbed.
- While the quinoa is cooking, mix together the remaining ingredients in a bowl and let sit for 15-30 minutes to marry the flavors
- When the quinoa is done, let it cool a bit and then fluff it with a fork and fold it into the salad.
- Refrigerate and serve chilled.