NEWS

Feb 23, 2022

Colorful Quinoa Salad

Colorful Quinoa Salad

by Chef Tina Hoban

 

Makes 16 – 1 cup servings

  • 1 medium zucchini, diced
  • 1 ½ cups diced red onion
  • ½ head cauliflower florets, broken into small florets
  • 2 Tbsp. olive oil
  • 1 tsp.  curry powder
  • salt

Toss your veggies in some olive oil, curry powder and some salt.  Spread it out on a sheet tray and roast them in your Wood Stone oven until they start to soften and brown.

 

For dressing:

  • ½ cup olive oil
  • ¾ cup apple cider vinegar
  • 2 tsp. sugar
  • ½ tsp. salt
  • ½ tsp. turmeric
  • 1 clove garlic, pressed or finely minced

 

Whisk your dressing ingredients together and set aside.

 

  • 10 cups cooked quinoa (cooked to perfection in the Wood Stone Gas Rice Cooker!)
  • ½ cup golden raisins
  • ½ cup chopped parsley
  • ½ cup chopped roasted pistachios (optional)

 

Cool the cooked quinoa in a shallow pan in the refrigerator.

In a large bowl, mix the cooked quinoa, roasted veggies, raisins, parsley and dressing.

Serve cold or at room temperature.

This makes a big batch! 

 

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