Mildly Spiced Quinoa for Quinoa Salad

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.


Ingredients:

1 tbsp canola

1/2 clove

8 whole peppercorns

2 cloves garlic, smashed

1 1/2 cup quinoa

3 cups veggie broth

Scant 1/4 tsp whole cumin seeds
Directions:

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:


5. Turn down, cover and let quinoa cook through in steam. The rest of the water will evaporate. The quinoa will become fluffy, pillowey, beautiful. 🙂 It will finish cooking quickly, perhaps 10 mins.

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. 🙂

2 Comments Add yours

  1. This looks delicious!

    Liked by 1 person

    1. theinternationalveggie says:

      Thanks 🙂 hope u like it! 😋

      Like

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