I have a love, love relationship with Quinoa since trying it a year or so ago, I don't know what it is about it's hearty flavor but it goes with just about everything, from desserts to side dishes. Lately I've been loving it with soy sauce (San-J Tamari is my personal favorite), so I decided to take a stab at a recipe that was sent over from San-J, I added and removed a few things from the original and came up with something I could probably eat every.single.day.
And it's perfect for those last minute dinners, or your summer get togethers, with the right amount of crunch and color.
Quinoa Vegetable Salad
1/4 C + 1 Tbsp Olive Oil - divided
1/3 C Red Onion, Diced
1 C Quinoa
2 Tbsp Grated Fresh Ginger - divided
1 Red Bell Pepper, diced
1 lb. Fresh Snap Peas
1 Carrot, Chopped
1 Tbsp. San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce
1 Tbsp. Golden Blossom Honey
1 Tsp. Black Pepper
Heat 1 tablespoon of olive oil in a medium sauce pan over medium high heat. Add the onion and cook until tender, about 3 minutes.
Add the quinoa and cook, stirring, to toast, about 1 minute. Add 1 1/2 cups water and 1 tablespoon of ginger, bring to a boil. Cover pan, reduce heat and simmer covered 15 minutes or until all the liquid has been absorbed. Let cool completely.
Put quinoa in a serving bowl; add the bell pepper, peas, carrots.
Whisk together the remaining 1/4 cup olive oil with the remaining tablespoon ginger, San-J Tamari Lite 50% Less Sodium Gluten Free Soy Sauce, honey, and black pepper.
Pour the dressing over the vegetables and quinoa, stir to coat and serve.