Salade Quinoise



Local veggies and fish steal the show in this classic summer meal with quinoa substituting for potatoes!

Serves: 4 - 6 People
Ready In: 35 Minutes
Prep Time: 20 Minutes
Cook Time: 15 Minutes

Ingredients:

Dressing:
1/2 cup (125 mL) good quality olive oil
1/4 cup (50 mL) red wine vinegar
1 tbsp (15 mL) Dijon mustard
1 tbsp (15 mL) minced herbs (parsley, chives and/or basil)
1/2 tsp (2.5 mL) sugar
Salt & Pepper to taste

Salade:
2 cups (500 mL) cooked quinoa
1 cup (250 mL) trimmed green beans, blanched and halved
3/4 cup (175 mL) cherry or grape tomatoes, halved
1/4 cup (50 mL) sliced red onion
3 hard boiled eggs, peeled and halved
1/4 cup (50 mL) Nicoise or pitted Kalamata olives
6-8 oz Grilled Rainbow trout or Chicken breast (optional)

Cooking Instructions:

In small bowl whisk together, olive oil, vinegar, Dijon, herbs and sugar. Season with salt and pepper; set aside. Can be prepared 24 hours in advance and refrigerated.

Arrange quinoa in centre of medium shallow serving dish, surround with green beans, tomatoes and red onion. Place eggs around perimeter of salad bowl and top with olives. When ready to serve, drizzle with dressing and top with grilled fish or chicken.
Serve family style.

Tips: how to cook perfect quinoa....
The ratio is 1 cup rinsed quinoa to 1-1/2 cups water or broth.

Look for pre-rinsed quinoa, check label to ensure it has been washed. If not be sure to place in strainer and rinse under cold water until the water runs clear about 1 minute.

Place rinsed quinoa and water in pot, cover and bring to boil, reduce to simmer for 12 minutes, remove from heat and let stand for 5 minutes. Fluff with fork.

Cooked quinoa can be stored in the refrigerator for 2-3 days. Freeze extras for one month...defrost and use in your favourite recipes.


Market Organics Rainbow Foods Independent kardish
Loblaws Longos Metro natural-food-pantry
Sobeys farm-boy Whole-Foods-Market

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