Summer Quinoa “Pasta” Salad

Today I threw out the pasta in a traditional pasta salad and threw in the quinoa! As always, recipe first and then let’s chat. 🙂

Ingredients:

• 1 1/2 cups quinoa (pronounced “Keen-wa”), cold, cooked;
• 1 cucumber, washed and cubed;
• 1 large tomato, cubed;
• 1/4 cup red onion, sliced;
• 3 bacon strips, cooked and sliced;
• 1/2 cup shredded cheese of your preference (I used colby jack for this recipe-adds more color!);
• 1/8 cup creamy caesar dressing;
• 1/8 cup ranch dressing;
• 1/8 cup Italian dressing;
• Add feta cheese to your liking.

Directions:

• Place hot, cooked quinoa in a plastic container. Once cooled, place in refrigerator. **Or if you’re like me, place hot quinoa in a plastic container and put in the freezer until cool. Then add. I mean who are we kidding, right?!?! We mamas are in a hurry and the last thing we think about before going to bed is “gotta make sure I cook the quinoa tonight and put it in the fridge so it’s cool for my quinoa salad tomorrow.” Ok.
• Add cold quinoa and the rest of the ingredients in to a large mixing bowl;
• Ahh mix it. Mix it rrrreal good!
• Place bacon and feta on the top of the salad. Want more green or more onion? Dice up some green onions and sprinkle on top. Yum! You can mix it in with all of the other ingredients, but doing this gives it more pizzazz and makes it look like you took extra time on it, which you didn’t. Holla!;
• Refrigerate until service;
• This serves 6, 1/2 cup servings.

Alright, Quinoa. “Keen-Wa”. Some of you have heard of it or have tried it and some of you are probably wondering what kind of weird frog-eyed mush are you trying to push here, lady?

Quinoa is technically a seed but we RD’s classify it as a grain. Nutrition is confusing enough. It comes in different colors and is full of healthy benefits. Wheat and gluten free, high in protein, low carb, easily digestible and is a great source of fiber. Yes!

So what does it taste like? It’s bland and a bit nutty. I compare it to rice in that it takes on whatever flavors you add to it. It works in savory dishes and sweet dishes so it is a versatile ingredient that can be used in endless ways: casseroles, salads, soups, parfaits, etc. It cooks up fast and makes a lot for only one cup of dry quinoa. In other words, a little goes a loooong way.

My advice: TRY IT.

Want more information? Check out this YouTube video. She has a great introduction and demo for cooking quinoa. I’ve used this video in some of my weight management classes and it’s helpful to refer back to.

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Tips for this recipe:

• Cook your bacon in the oven. Saves cooking and cleaning time. Preheat your oven to 365°. Line a jelly roll pan with tin foil and place raw bacon on the foil. Place the pan in the oven for 25 mins. Or more or less depending on if you like your bacon flimsy or at attention. Your choice.

• Experiment with different vegetables, cheeses and dressings. Make it colorful! You have a world of possibilities in front of you!
• Get your kiddos involved! Once you have all of the ingredients ready for mixing, have them put it in the bowl and mix. Yeah, the potential for a mess is great but the rest of the house is a mess, too. This gets them interested in cooking and eating what they’ve helped create. Food is art! It’s also introducing them to the basics of cooking. So someday, when they are on their own, you can rest assured they (at least) know how to prepare healthy dishes that can go a long way. Ramen may be cheap, but your health should be a priority.

Have fun and happy healthy cooking! <3