Quinoa is one of those grains to cook in large amounts. It turns into a gloriously delicious salad the next day and the day after that. The grains absorb all the flavor from the vinaigrette and have a subtle nutty chew that adds texture to the dish.
Tonight’s quinoa salad is combined wih carrot, garlic, avocado, and fresh herbs. It has been a rainy, but fairly mild March. Parsley and chives have popped up the garden. 🙂
I cook my quinoa in water (2:1, water:grain). I don’t season it until it is about to be served. I feel this gives the grain more flexibility. You don’t have to worry about over seasoning the final dish.
The ingredients for tonights salad were proportional to the amount of quinoa available. I would estimate I had 2-3 cups. Into that I added:
- Carrot, 1 grated
- Garlic, 1 clove minced
- Parsley, 1/2 cup chopped
- Chives, 1/4 cup minced
- Avocado, 1 diced
- Lemon, zested and juiced
- Olive oil, 1/2 cup
Combine the ingredients in a bowl. Mix, season, and serve. It would be delicious with soft boiled egg, slices of roast chicken or grilled fish. Tonight I stuck with the salad and a glass of swarthy Dolcetto d’Alba from Azienda Agricola Brovia. This was the second night this wine was open. It had settled a bit, opening up to show off more plum, iodine, leather, and gritty tannins.