Friday, December 21, 2012

Easy Weeknight Meal: Tropical Quinoa Salad

How do you display your holiday cards?  

We like to tape a giant ribbon to a door that we pass through daily and pin or clip our friends' and family's cards onto it.  I love it when my kids stop and check out the cards...makes us feel so loved!

Now to talk food. We need a break from all of those goodies. Well, maybe you don't but I do!
This Tropical Quinoa Salad is one of my favorites!  I make it in big batches and keep it in the 'fridge or take it to potluck-style parties.  You can use any color of quinoa and get creative with what you add, using ingredients you've got on hand.  My kids call this dish "Rainbow Quinoa"!

Tropical Quinoa Salad
makes 4-6 servings

4 cups cooked quinoa (any color)
2 Tb. extra-virgin olive oil
2 Tb. balsamic vinegar
1 C. mango or papaya, cut into bite-sized chunks
1/3 C. red onion, diced
1/3 C. raisins (or use currants or dried cranberries)
1/3 C. bell peppers, diced
1/3 C. slivered, toasted almonds or toasted pine nuts
1/3 C. edamame
2 Tb. fresh cilantro (or use parsley)
2 Tb. shredded, unsweetened coconut (optional)
sea salt to taste

1.  Cook quinoa according to package directions.
2.  Toss everything together and let sit for 30 minutes, chilled.  

You could also add:  celery, cucumbers, pomegranate seeds...

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