Fall Quinoa Salad
Fall Quinoa Salad
Quinoa cooked with fragrant spices and broth is the perfect meal prep staple, and it can be customized with various seasonal ingredients. If you don’t have a pressure cooker, follow the stovetop instructions on the quinoa package, substituting water with broth infused with the spices below.
Ingrediënten
Quinoa:
- 1 tablespoon preferred oil avocado, coconut, olive
- 2 teaspoons ground cumin
- 2 teaspoons ground turmeric
- 1 teaspoon ground garlic
- 1 teaspoon ground onion
- 1 teaspoon salt plus more to taste once cooked
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- A pinch of saffron about 15-20 threads, crushed
- Freshly cracked pepper to taste
- 2 cups quinoa rinsed thoroughly in a fine colander
- 3 cups chicken broth homemade or store-bought
Garnish:
- 3 cups arugula
- ½ cup unsweetened dried cherries
- ½ cup slivered almonds
- Easy Vinaigrette:
- ¾ cup olive oil
- ¼ cup champagne vinegar
- 1 shallot
- 1 tablespoon honey
- Salt and pepper to taste
Servings: 10-12
Instructies
- Use the sauté function of the pressure cooker to heat the oil.
- Add all the spices and sauté briefly to release their flavors, then turn off the sauté function.
- Add the quinoa and broth to the spices, and stir well to combine the spices, broth, and quinoa.
- Close and seal the pressure cooker, setting it to high pressure for 1 minute.
- It will take several minutes to build pressure but will count down once pressurized.
- Turn off or unplug the pressure cooker once the timer notifies you that the minute is up.
- Set a timer for 10 minutes to allow the pressure to release naturally.
- While the quinoa is cooking, blend the vinaigrette ingredients together, or use your preferred store-bought dressing.
- Quick-release any remaining pressure, then fluff the quinoa with a fork while transferring it to a large baking sheet to cool.
- Serve the quinoa salad warm or cold with the arugula, dried cherries, and slivered almonds.
- Toss the salad with the vinaigrette.
- Enjoy the leftovers throughout the week, customizing your salad with different dried fruits, nuts, seeds, greens, or dressings to find your favorite combinations.
Notes / Tips / Wine Advice:
Nutrition Analysis:
- 300 calories
- 19g fat
- 0mg cholesterol
- 220mg sodium
- 26g carbohydrates
- 3g dietary fiber
- 5g sugar
- 7g protein
