Wildhaven Quinoa Salad
Today we celebrated a birthday of Rene, a camper at Wildhaven Sonoma. She served up pulled pork sandwiches. We decided to bring grilled pineapple and this quinoa salad.
It was so good that many folks requested the recipe. Hence Wildhaven quinoa salad was born. This is a great dish to make ahead. It is tasty when freshly made, and even better the next day when the flavors have blended together.
Prep time: 30 minutes
Ingredients
1 cup quinoa
2 cups vegetable broth or water
1 can white beans (or black beans) rinsed
3 canned artichoke hearts, coarsely chopped
1 large cucumber, peeled, seeded and diced
1 Roma tomato, diced
1/3 cup red onion, coarsely chopped
1 Tbsp fresh cilantro, chopped
2 oz feta cheese, diced **optional, omit if vegan
Salt and pepper to taste
Dressing
1/4 c. extra virgin olive oil
Juice of 2 limes
1-1/2 tsp ground cumin
1/2 tsp salt
Pinch freshly ground pepper
1/2 tsp Tabasco or Crystal hot sauce, or 1/2 tsp of chili flakes, add more to taste
1/2 tsp sesame oil
Rinse quinoa. In saucepan, bring quinoa in broth to a boil. Simmer on low for 10-15 minutes or until broth is absorbed. Fluff with fork and set aside to let cool. Meanwhile, blend dressing ingredients and set aside. Chop and prep all remaining ingredients. In large bowl, gently toss all ingredients until dressing is mixed in. Transfer to serving dish. Chill until ready to serve.
Serves 8-12 as a side, or 6 as a main.
Variations:
Nearly any combination of veggies could work in this versatile dish, just use your imagination. Tonight a few days after Rene’s birthday, we celebrated another birthday of our dear friend, Rachel. I had on hand the following: one red bell pepper, one Roma tomato, a quarter of a small red onion, all of which I diced and combined with quinoa, some black beans and the dressing, sans sesame oil.
Here’s how it turned out:
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