Serves 10-12 as a side dish or 4 as a main course.
This past weekend I celebrated Memorial Day with family and friends and my sister Deb’s house. I didn’t have a chance to go shopping, so cooked up some quinoa and threw it together with whatever fruits and veggies I had on hand. Quinoa is a high-protein, gluten-free “grain” that isn’t just a great side dish or base for vegetables and meat. It’s also a delightful addition to salads and soups. Don’t worry if you don’t have these exact ingredients on hand. Experiment with your favorite foods and you’ll come up with the perfect recipe just for you.
What you need
- 1 cup quinoa
- 2 cups water
- 1 Tablespoon olive oil
- 1 cup shitake mushrooms, chopped
- 3-4 stalks asparagus, chopped
- 3 cups leafy greens (I used arugula and leaf lettuce, but spinach and kale also work well)
- 2 carrots, chopped
- 2 celery stalks, chopped
- 1 cup fresh blueberries
- 2 Tablespoons pepitas (raw pumpkin seeds)
- 1/2 cup fresh raspberries
- 2 Tablespoons water
- 2 Tablespoons apple cider vinegar
- 2 Tablespoons honey
- 1 Tablespoon pomegranate molasses
- salt to taste
How to make it
First, cook quinoa just like rice – add quinoa and water to a small pan over medium-high heat. Bring to boil, then reduce heat, cover and simmer for about 20 minutes until quinoa is fluffy and water is absorbed. Set aside to cool.
While quinoa is cooking, heat oil in a large sautee pan. Add mushrooms and cook until soft, 5-10 minutes. Add asparagus and cook until tender, about 5 minutes. Set aside to cool.
Add greens, carrots and celery to large bowl. Add quinoa, mushrooms and asparagus and stir well. Add blueberries and pepitas.
Combine dressing ingredients in a blender or food processor and blend well. Adjust seasoning to taste. Pour on top of salad and stir well, ensuring quinoa is well coated. Quinoa absorbs color very well, so it will be a beautiful pink.
Serve and enjoy! Will store in fridge for 1-2 days. Spinach and kale will last longer than leaf lettuce.