Quinoa is such a tasty grain that is high in protein and has a decent amount of fiber. I’ve made many variations of this quinoa salad.
Quinoa Salad with Blue Cheese and Veggies
2 cups quinoa
4 cups water
1 T. butter or Olive Oil
1 package mushrooms – sliced
1 can artichoke hearts – quartered
1 package spinach – washed
1/4-1/2 cup blue cheese
1/4 cup olive oil
2 T. red wine vinegar
Salt and Pepper to taste
Cook quinoa according to package directions. I cooked mine in a rice steamer and it cooks the exact same way, which is very easy. Sautee mushrooms and artichoke hearts in butter or olive oil on the stove until soft and browned. Add spinach to wilt. Season with salt/pepper.
Once quinoa is finished, mix with veggies and blue cheese. Then mix oil and vinegar and pour over salad. Stir and add salt/pepper to taste.
Salad is great warm with some tomatoes or even red bell pepper on top or cold for lunch.
Notes: I’ve made this salad with tofu, garbanzo beans, broccoli, bell pepper, goat cheese, feta cheese etc. Almost any vegetable or soft cheese will work. I’ve also used a citrus dressing with olive oil, lemon juice and lemon zest.
Serves: 2 dinners and 3 lunches