Quinoa Salad

Over the last 4 years I’ve had a bit of a love hate relationship with quinoa. The first time I encountered it in our new grocery store I knew I had to try it. Our store had the red variety that looked healthy but not too heavy (hopefully).

Here is what Wikipedia says about it:

Quinoa is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a member of the grass family. As a chenopod, quinoa is closely related to species such as beets, spinach, and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.

Sadly I have not had good luck with making a tasty salad out of this amazing stuff. The flavor has always been very bland despite adding half my spice cupboard to it and half the fridge. Last weekend was a break through. The same grocery store where I first met quinoa was passing out samples that were Good! I had to ask the grocer what all was in it and tonight I made my first successful batch with a few alternations. Hubby was thrilled too. He always like things with butter (usually non-dairy) but the vegetable broth is really the secret ingredient to this recipe. Without broth it’s a sad little salad.

Quinoa Salad

2 Cups Vegetable Broth

1 Cup Quinoa rinsed and drained

1 tsp freeze dried or fresh Basil (Litehouse brand)

2 tsp freeze dried Italian herb blend (Litehouse brand)

pinch of Season Salt (optional)

1 tbsp Olive Oil

1 tbsp Butter

1tsp Lemon Juice

Add  all the ingredients and boil for about 14 minutes or until the moisture is boiled off. Stir frequently.  Turn off the heat and cover for 4-5 minutes. Serve hot or cold. Serving size is about 4

If you’ve never tried freeze dried fruit or spices it’s well worth it. With the spices the flavor is almost the same as fresh.

The grocery store also added celery, cucumber, and bell pepper,