Yet another recipe I tried out on my family at my nephew's backyard graduation party (I love introducing people to ingredients that they haven't used before). Quinoa Salad with a Kick was a big hit! The colors make a nice presentation.
Since figuring out that rice and I are not as good of friends as I had thought, quinoa has been my grain of choice. Nutritionally, it packs quite a punch - all by itself, it has 5g of fiber and 8g of protein per serving. ...and it's totally yummy! Give this version a try - with the smokey Chipotle Peppers in Adobo Sauce * (which you can find right near the salsa at your supermarket), this makes a great side dish at summer BBQ's. ...or take it camping! It doesn't have any mayo, so it won't spoil easily.
Ingredients (serves 8-10):
1 twelve oz box of Quinoa
2-3 Chipotle Peppers in Adobo Sauce, finely chopped + 2 T of the adobo sauce (remove the seeds for less kick) *
1 T salt
2 t pepper
4 t olive oil
1/2 c scallions, diced
1 yellow pepper, diced
1 tomato, diced
Cook quinoa according to directions on the package. Meanwhile, in a large bowl, combine all remaining ingredients. As soon as the quinoa is done, transfer it to the large bowl and mix it all together (doing this while it's hot makes the quinoa take on more of the flavor). Let cool. Serve room temperature or chilled.
* Be sure to read the label on the chipotle in adobo can. Some brands contain wheat. Or make your own! Take 7 or so dried chipotle chiles. Remove the stems and slit lengthwise. Add them to a pan with 3 C water, 1/3 C diced onion, 5 T vinegar, 3 cloves of garlic (crushed), 1/2 t salt, 1/2 t pepper, and 1/4 C ketchup (for one that does not contain sugar, I like Wholemato Agave Ketchup). Cover and simmer on low for 1 to 1 1/2 hours, or until the mixture has reduced to 1 C.