Spring Fever: Warm Quinoa Salad
I can’t wait for the warmer weather and the warm embrace of sunshine. Not to mention the bright and vibrant flavours of spring – light salads, fresh veggies and juicy ripe fruit. I was craving the light meals of spring earlier this week and made this delicious warm quinoa salad. It was perfect on its own, but would also pair nicely with a juicy burger or herb crusted chicken breast – of course once the snow melts and your butt doesn’t freeze while BBQ-ing.
I love light and fresh meals that don’t weigh you down or leave you feeling bloated and in need of a nap (you know what I’m talking about). This dish is the perfect solution – the war quinoa still provides some comfort on these cold winter days while the fresh greens and splash of lemon bring the crisp lightness of spring. It’s the whole package.
1 ½ cups quinoa
2 1/2 cups vegetable or chicken stock, divided
½ cup water
1 bay leaf
1 tsp onion powder
1 tsp coriander
1 Tbsp. olive oil
2 small bell peppers, diced
½ onion, diced
1 cup frozen peas
1 cup grape tomatoes, quartered
Salt and pepper to taste
In a sauce pot combine quinoa with 2 cups stock, ½ cup water and spices. Cook according to package directions.
In the meantime sauté onions and peppers with 1 Tbsp olive oil over medium-high heat until softened. Season with salt and pepper.
Add cooked onions and peppers to the cooked warm quinoa along with remaining ½ cup stock and frozen peas. Place the lid on the pot and let stand for 10 minutes over low heat, until stock is absorbed.
Pull the quinoa off the heat and let rest for 5 minutes with the lid on. Remove lid and fluff with a fork.
Fold in tomatoes and serve over a bead of dressed mixed greens and a squeeze of lemon juice.
– Enjoy on its own or alongside a burger or herb crusted chicken breast.