Quinoa Salad

I have fallen in love with quinoa.  It didn't happen overnight, but it has become one of my favorite pantry staples.  It is incredibly versatile, cooks just as quickly as rice, and is fantastic in hot and cold preparations.  I was first introduced to quinoa about 7 years ago when I was managing The Waverly Inn, and I have to admit, I liked it but was not crazy about it.  As I have used it over the years, experimenting with different flavors and add-ins, I have found an affinity for this unique grain.

*For those of you who may not yet be familiar with quinoa, it is a South American grain (indigenous to the Andean region of Peru, Bolivia, Ecuador, and Colombia) high in protein and B vitamins and is tolerant of dry soil.  For more in-depth nutrition information, click here.

I love to use quinoa in salads because it makes a simple, delicious, and healthy meal that you can easily pack and take on the go and enjoy at home, work, or in the park.  The high protein content will help keep you feeling full longer and give you sustained energy for those long hard days we all face in this age.  Many quinoa products are available, from plain quinoa (white, black, and red) to pre-blended mixes that have everything from dried herbs and vegetables to brown rice and other grains.

I got married in October, and my family, including six of my nieces and nephews, were in town from Ohio.  I made a big dinner for everyone the night before the wedding, which included a quinoa salad.  I was unsure what the kids would think of something so new to them and was pleasantly surprised when my youngest nephew said, "this quinoa is delicious!"  This is the first recipe I want to share with you.

Quinoa Salad

Ingredients

For the Quinoa:

1 1/2 cups uncooked quinoa
3 cups water or stock

For the Salad:

1/2 pound fresh green beans
1/2 cup chopped fresh parsley
1/2 cup pomegranate seeds
1/2 cup crumbled feta cheese
1 1/2 cup diced roasted chicken (I used leftover roasted chicken, or you can pick up a rotisserie chicken from your local market)
1/2 cup chopped walnuts (optional)
salt & pepper to taste

For the Dressing:

1/2 cup olive oil
1/4 cup lemon juice
1 tsp salt
1/2 tsp black pepper


Directions:


For the Quinoa

1. Rinse and drain the quinoa.  

2. Place the water or stock and quinoa in a pot over medium heat and bring to a boil stirring occasionally.  

3. Reduce to a simmer and cover, allowing the quinoa to cook until all the liquid is absorbed and tiny white threads sprout from the seeds.  

4. While the quinoa is cooking, whisk together the dressing ingredients in a glass measuring cup or small bowl.  

5. Pour the dressing over the quinoa while it is still hot, as this will allow the grain to absorb the dressing better.  

6. Allow the quinoa to cool while prepping the rest of the ingredients.

For the Green Beans

1. Bring a medium pot of salted water to a boil.  

2. Cook the green beans for 2 minutes just to soften them slightly. 

3. Immediately place them in a bowl of salted ice water to stop the cooking process. 

4. Drain and chop into bite-sized pieces.

5. Remove the skin (if any) from the chicken and chop or shred it into bite-sized pieces.

Once the quinoa has cooled completely, toss with all the other ingredients and taste for seasoning, adding salt and pepper as needed.  Serve immediately or refrigerate for up to one week.  This is an excellent make-ahead for a dinner party as the flavors meld the longer it sits.

*Chef's Note

If you or your guests have a nut allergy, you can definitely omit the walnuts or swap them out for your favorite nuts if you simply don't like walnuts.  The salad has plenty of protein with just the quinoa, so if you don't have chicken or want to make it vegetarian, you can definitely omit the chicken as well.  And if you use water or vegetable stock and leave out the cheese and chicken, you have a delicious vegan meal or side dish.