This is great eaten hot or cold. I prefer cold. 🙂 It is very mildly spiced, just so the salad isn’t served on a plain base.
1 tbsp canola
8 whole peppercorns
2 cloves garlic, smashed
1 1/2 cup quinoa
3 cups veggie broth
Scant 1/4 tsp whole cumin seeds
1. Heat canola oil in small pot, add cumin seeds, peppercorns, and clove just until they sparkle.
2. Add smashed garlic til fragrant.
3. Add quinoa and toast for a few seconds in oil with spices.
4. Add broth. Bring to boil until quinoa “blooms”. It should look like this:
Note: Read the directions on how much liquid to use for 1 1/2 cups liquid, make sure the variety you have purchased requires the same amout as the variety I have used.
If you are in a huge rush, you can just serve this with some mango salsa https://theinternationalveggie.com/quick-mango-pico-de-gallo-style-salsa/, black olives, grape tomatoes, avocado, papaya, some nuts, if you like, whatever you have on hand, you could also add some grilled zucchini https://theinternationalveggie.com/zucchini-taco-filling-2/ (lime juice when finished grilling zucchini is optional for this recipe), or make a fancy salad, as pictured below.
Here is the recipe for the blackened corn: https://theinternationalveggie.com/blackened-corn/
You can add your favorite dressing on the side, but keep it on the side, it’s a pretty juicy salad as-is, I just have my little dressing for possible little dry spots. 🙂