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This healthy quinoa salad with kale, cranberries and mint is perfect to pair with bento or with any food you are grilling, such as Chickens , fish, Or steak.
Quinoa salad with kale, cranberries and mint
Mint has always been the first thing that pops up in my garden every spring, and now there are a lot of them in my tons. I like to add it to salads. If you like me too and have a lot, then quinoa salad will be a great way to use it up! The mint is combined with quinoa, dried cranberries, fresh kale and lemon juice to make a very delicious salad, and it is easy to make.For more Quinoa Salad Recipe, Try my Grilled Mediterranean Chicken Quinoa Salad with Southwest Black Bean, Quinoa and Mango Salad.
How to cook quinoa salad
When making quinoa for salads, I don’t like mushy quinoa. I have some tips for cooking fluffy and delicious quinoa.
- rinse: Make sure to wash the quinoa before cooking. Quinoa has a layer of coating, which will produce a bitter taste when cooked, but a quick rinse in the strainer will remove it.
- Water to quinoa ratio: Most packaging instructions say that two glasses of water are used for each cup of quinoa. I think quinoa will be better if you drink more water, so you need one-third and two-thirds of water for every cup of quinoa.
- Use tri-color or red quinoa: The texture is firmer and it is most suitable for adding to salads.
- Instant Pot: you can also Make the perfect quinoa in the Instant Pot.
Meal preparation tips
This quinoa salad is perfect for preparing meals and is served at lunchtime throughout the week. Refrigerate for five days in advance.
Variety:
- If you can’t find tri-color or red quinoa, you can use regular brown quinoa.
- Quinoa is used in another grain, such as couscous, barley or spell.
- Add cucumber or avocado to increase the vegetables.
- Replace the kale with spinach or arugula.
- Add toasted pecans, walnuts, or almonds for a rainy day.
- If you want some cheese, try feta cheese or goat cheese.
More quinoa recipes you will like:
Quinoa salad with kale, cranberries and mint
This healthy quinoa salad with kale, cranberries and mint is perfect for a bento or with any food you grill.
- 1 2/3 cup water
- 1 piece cup Tri-color or red quinoa, Rinse and drain
- 3/4 teaspoon Coarse salt
- 1 piece cup Chopped kale, Packed
- 1/3 cup Dried cranberries
- 1/3 cup Chopped fresh spearmint leaves
- 2 pcs Tablespoon Extra virgin olive oil
- 1 piece Big lemon, Juicing
- 1/2 teaspoon lemon peel
- 1 piece Medium green onion, Thin slices
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Bring water and salt to a boil in a saucepan over high heat.
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Add the quinoa, reduce the heat to a medium-low level, cover the pot and cook on low heat until the quinoa is tender and absorbs the liquid, which takes about 18 to 20 minutes.
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Use a fork to fluff the quinoa and set aside to cool.
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After cooling, combine the kale, dried cranberries, mint, olive oil, lemon juice, lemon zest, and green onions in a large bowl.
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Refrigerate until ready to eat. Serve refrigerated.
service: 1 piece/ 2 cups, Calories: 191Kcal, Carbohydrates: 30G, protein: 5G, fat: 6G, Saturated fat: 0.6G, fiber: 4G, sugar: 9G
Blue smart points: 6
Green smart points: 6
Purple smart points: 3
Keywords: BBQ Side Dish, Quinoa Salad Recipe
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