Quinoa has become a staple in our house. I actually prefer it cold, made into a salad, as opposed to warm, like a rice dish.
Quinoa has a slight nutty taste, and it goes really well with a variety of vegetables, such as these two recipes which I make regularly:
Then one day I was yapping online with a friend who mentioned she was going to have quinoa for lunch with pineapple and orange. WELL, I had to experiment with that immediately! The result was fabulous:
Tossing together some simple ingredients while the quinoa cooks (follow package instructions, and don’t forget to soak and rinse the grain first) is so easy and simple, you’ll want to make a large amount of this salad in order to have leftovers for lunch tomorrow.
Ingredients for dressing
rind of a citrus fruit (orange, tangerine, even lemon)
squeeze of lemon
The amount of dressing you want to make depends on the quantity of your salad. Remember that oranges and pineapples are rather juicy and that their juice will marinate the grain as well as the dressing.
chopped red onion (I would recommend red onion because it is milder than white or cooking onions, but green onions would work here too)
chopped orange or clementine pieces (optional, not used in my pictures)