Are you still detoxing from all the carb loaded Holiday foods? We definitely are! The nutty quinoa seeds are a healthy and gluten-free alternative to grains.
Almost any fruit or veggie you mix with quinoa will be tasty! The versatility is endless! Have I sold you yet??
Here are a few of my favorite quinoa recipes:
Nutty Cinnamon Quinoa- 101 Cookbooks
Quinoa, Watermelon and Feta- Tartelette
Quinoa Stuffed Artichokes- Simple Bites
Garlic Shrimp with Quinoa- Perrys' Plate
Red Quinoa with Mushrooms and Kale- Bev Cooks
Fruit Salad with Quinoa- Not Without Salt
I added the basil to the slightly cooled quinoa, in order to wilt it and tossed it with toasted pine nuts. My hubby couldn't get enough of it. He came back for seconds, thirds, fourths! My kids? Well, let's just say I need to slowly introduce more quinoa to them!
Make this...tonight! Your body and self will thank you!
Quinoa Salad with Edamame, Basil and Pine Nuts
Recipe adapted by Epicurean Mom
1 1/2 cups quinoa, rinsed well
3 cups veggie broth
1 small onion, chopped
2 tablespoons avocado oil or olive oil
1/2 cup basil leaves, torn
1/3 cup pine nuts, toasted
1/3 cup edamame, steamed and shelled
1 teaspoon garlic
a handful of grape tomatoes, halved
pinch of salt
1/4 cup balsamic vinaigrette
Aged balsamic, for garnish
Fresh basil leaves, for garnish
In a medium saucepan over med-high heat combine rinsed quinoa and veggie broth. Bring to a boil and reduce heat to low and simmer for 20-25 minutes, until broth is completely absorbed. Set aside to cool for 5-10 minutes, add basil and fluff.
In a small skillet over medium heat combine avocado oil, garlic and onions. Saute for 10-15 minutes, until caramelized. Set aside to cool.
Combine all ingredients, except for the aged balsamic and basil leaves, in a salad bowl. Toss and spoon into serving bowls, drizzle aged balsamic over salad and garnish with basil leaves.