Tuesday, March 1, 2011

Red Quinoa Antipasto Salad

This salad is jam-packed with protein. I was craving this kind of vital energy and trying not to go grocery shopping, so here's the result. The ingredients I chose turned out to be items one might find on an antipasto platter. This salad is filling and satisfying, with a bit of an almost smoky flavor. For even more nutrition, you could put a dollop of this atop a pile of raw dark green leafies. Here's the recipe:

Red Quinoa Antipasto Salad
1 c. quinoa
2 c. water with vegan bouillon cube or broth
14 oz. can of artichoke hearts in water, drained and diced
16 oz. can of chick peas, drained and rinsed
a small jar of pimientos, drained
half a can of black olives, sliced
2 Tbsp. capers 
2 spring onions, sliced thinly
a small handful of pine nuts

3 Tbsp. vegenaise
1/2 Tbsp. dijon mustard
1 Tbsp. balsamic vinegar
1 Tbsp. olive oil
1 clove garlic, minced
salt and pepper

Prepare the quinoa per package directions, and allow to cool, fluffing periodically with a fork to speed the process. Meanwhile prepare the other ingredients and put into a serving bowl. Mix the dressing with a whisk until emulsified. Combine cooled quinoa and other ingredients and mix well, then incorporate dressing.

This salad is one of those that gets better as it sits in the fridge. You can imagine how you could play with the list of ingredients to suit your taste. I love doing that anyway -- it's more fun. Enjoy your nutrition!

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