This is easy to make and one of those dishes where you can follow my recipe exactly or add whatever vegetables your family likes. Quick and easy. To turn this side dish into a meal, simply add 12 ounces of flaked tuna or salmon, or cooked chicken. If you want to add more fiber, you can add some sunflower or pumpkin seeds, or even some hemp hulls or chia seeds. This recipe is also very easily reduced to make fewer servings.
Put in a 2 quart saucepan:
- 1 cup plain or red quinoa
- 2 cups water
Cover and cook on medium heat until water is absorbed, about 15 minutes. Remove from heat and fluff with a fork before you put it in the fridge to cool.
To a 10-12 inch skillet heat:
- 1 tablespoon olive oil
- 1 small red onion chopped
- 1 small zucchini sliced
- 1 small summer or yellow squash sliced
- 1-2 cloves of garlic depending on size
- 1 small yellow, orange or red pepper chopped
Saute over medium heat until softened. Put aside to cool.
Add to the pan:
- 1/2 cup shredded carrot (I like to use the rainbow)
- 1/2 cup diced jicama (or if you prefer apple)
- 1/2 cup sliced snap or snow peas
- 1/2 to 1 cup of cooked green peas
- 1/2 cup cooked yellow or white corn
In a large mixing bowl, add the quinoa and all the vegetables. Add 1/2 to 3/4 cup of your favorite vinaigrette and mix thoroughly. Chill. You may need to add more of the vinaigrette after you’ve chilled it since it may dry out as the quinoa absorbs more of the liquid. I like to serve this on a bed of red leaf lettuce. This recipe serves 8-10 as a side dish.