Quinoa is that super grain with lots of protein that keeps well in the refrigerator. When I make this salad I usually double the recipe so that after we enjoy it with dinner then I can have it for lunch during the week. In the summer this salad goes well along along side one of your barbeque favourites.
- 1/2 cup quinoa
- 1 cup broth or water
- 1 tablespoon brown sugar
- 3 tablespoons rice vinegar
- 2 teaspoons soy sauce
- 2 teaspoons sesame oil
- 1 teaspoon sweet chili sauce
- 1 teaspoon freshly grated ginger
- 1/2 teaspoon hot chili sauce like sambal oelek
- 1 carrot
- 1 cup broccoli finely chopped
- 1/2 cup frozen peas
- 1 green onion
- 1 sweet bell pepper
- 1/2 cup blanched slivered or sliced almonds
Combine broth (or water) and quinoa in a small pot and bring to a boil. Cover and simmer for 15 minutes and then let sit for 5 minutes and fluff with a fork. If you are cooking in a group cook all quinoa in a larger pot.
While quinoa is cooking you can prepare the vegetables. Peel and grate the carrot, finely chop the broccoli, dice the pepper and thinly slice the green onions using kitchen shears.
Toast the almonds and set aside until ready to serve. These could go home in a small container or ziplock bag. All other ingredients can be combined in a bowl and served at room temperature or refrigerated until dinner.