I have never been a huge fan of quinoa, in fact, I didn’t even know what it was until a couple of years ago. It seemed a little bland and boring, but after reading all of the great benefits that it has, I figured I should try to incoporate it into my diet. Instead of just using it as a side, I have been experimenting with some different types of quinoa salads that are healthy but also filling. They are easy and quick to throw together and you can make a double batch if desired; they also can be served hot or cold!
1 Cup Red Quinoa
1 Cup Frozen Edamame (Trader Joe’s)
3 Cloves Garic
1 Yellow Pepper
1/3 Head Broccoli
Large Handful of Sliced Almonds (Trader Joe’s)
2 Tablespoons Soy Sauce
Cook quinoa as directed on package. I used one cup uncooked and cooked with 2 cups of chicken broth for more flavor. While quinoa is cooking, saute onions, garlic, pepper and broccoli until soft. Add frozen edamame and turn on low. Wait until quinoa is done cooking. I followed the directions exactly and there was still some extra water after I “fluffed” with fork, so I drained it slightly. Next, I added my sauteed veggies into quinoa pot. I then added sliced almonds and soy sauce. For lunch I put over a bed of spinach. My picture has a bit of feta on top (which is not Asian at all), but was delicious!
Like many recipes that I post, this can be altered based on your taste preferences.