Frequently, I cook up a double batch of quinoa for dinner. I serve half and then make the rest into a quinoa salad for the next day. This salad can be as simple or complex as you like. The easiest is to cook some frozen peas and corn, grate a carrot, stir those into the quinoa along with the dressing and viola! Yummy and satisfying.
One easy way I make a dressing is to use a ratio of 2 parts oil to 3 parts liquid. I like to use either sesame or olive oil. The liquid can be brown rice or ume vinegar, unpasteurized apple cider vinegar, lemon or orange juice. Ume vinegar is very salty, so I use it for only half of the liquid and lemon juice for the other half.
1 1/2 cups water
1 cup quinoa, rinsed
pinch of sea salt
1/2 cup corn
1/2 cup peas
1 carrot, grated
1/4 cup toasted sunflower or pumpkin seeds
2 Tbsp chopped parsley
2 Tbsp olive oil
3 Tbsp unpasteurized apple cider vinegar
two small pinches of fine sea salt
freshly grated black pepper
1. Bring the water to a boil in a medium saucepan. Add the sea salt and quinoa. Let come to a boil again. Add a lid and reduce heat to simmer gently. Cook for about 25 minutes or until all the liquid is gone.
2. When quinoa is done, remove from flame and transfer to a large bowl. Fluff the grain lightly. Let sit to cool.
3. Bring a small saucepan with water to a boil on a medium flame. Add the corn. Cook for about 2 minutes then remove with a strainer to a plate to cool. Using the same water repeat the process with the peas.
4. Whisk all of the dressing ingredients together until they have emulsified. Add to the quinoa along with the vegetables and seeds. Stir well. Let sit for 10 minutes to allow flavors to blend.
You may use other cooked grains in place of quinoa, such as brown rice or untoasted buckwheat, just adjust the amount of dressing as necessary.
Other ingredients could be blanched and chopped broccoli or arame, grated raw zucchini, edamame, garbanzo beans, basil, dried apple juice sweetened cranberries or chopped and toasted nuts. Use whatever you have on hand.
You may add minced garlic or a little mustard to the dressing.