I’ve been cooking quinoa (pronounced keen-wah) quite a lot lately and we really love it. It’s easy to prepare and similar to rice in it’s cooking method. I look at it as a high-protein carbohydrate that is ready to be flavoured however you like. This salad is a good example. It can be made ahead a day, is a great traveller for a picnic/bbq — I always make this to take up to the cottage as it’s good for a few days in the fridge. . So why not try it as a way to start using quinoa? Make sure you rinse the quinoa well before cooking and buy organic if you can.
Lemon Quinoa Salad with Spinach, Feta and Carmelized Onion
adapted from Dish Entertains
serves about 8
1 cup of quinoa (uncooked)
1/4 cup of butter or ghee
2 red onions (white onions are fine if you don’t have red, but red looks better in the salad), sliced thinly
3 cloves garlic, minced
1 cup diced feta cheese (1/2 inch (1 cm) cubes)
6 cups baby spinach, washed and chopped coarsely (or 3 cups finely chopped kale or swiss chard)
salt and pepper to taste
Rinse and cook quinoa according to package directions. When done, remove from heat, fluff with a fork and cool.
Heat a large pan over medium heat, and melt butter or ghee. Add onions, sprinkle with a good pinch of salt and cook slowly, stirring often, for about 10 minutes. Put in more butter if it gets dry. Add minced garlic and continue to cook until onions are golden brown – about 15 more minutes. Remove from heat and let cool.
In a large bowl, combine quinoa, feta, lemon zest and spinach or kale. Add 1/2 a cup of Simple Vinaigrette (recipe below) and season with salt and pepper. Serve cool or at room temperature.
*I used preserved lemons in the recipe which work well also
makes about 1 1/2 cups
1 cup olive oil
1/3 cup vinegar (your choice – I used balsamic)
juice of 2 lemons (that you already zested for salad)
2 tsp maple syrup or honey
1/2 tsp salt
1/2 tsp ground pepper
2 tsp dijon mustard
Mix all ingredients.
Are you going to put up your recipe for preserved lemons? I’ll bet they make this really zing!!
Yes, I will. But not this week! 😉
LOVE THIS! It will become a new favourite….made this tonight….it was a hit with the hubby! I added in a can of mandarin oranges (drained, of course) and threw in a cup of candied pecans. I think that put it over the top! Can’t wait to eat it for lunch tomorrow…the protein in the quinoa really does fill you up too….I ate over two hours ago and I still feel very full and satisfied. Thanks for this one, Andrea!
I made this on sat for a shoot we did, and it was the fave item in crafty. So much easier than i thought it would be, I added avocado cuz its ma faves
I made this the other day for crafty at a shoot we did, and it was the fave! I added avocado, cuz avo makes my life complete xo
for sure it’s going to be the faves. Plus, keeps in fridge for like, 5 days. We add dried cranberries too. Loves.
I just made this and heavens, was it ever delicious. The only changes I made were 50/50 kale and spinach and I garnished with pepitas and cranberries.