Yes, another quinoa salad. Once I start making them I just can’t stop. This one is so tasty. I followed my simple formula for quinoa salad making and it worked like a charm. This time I used dried cranberries for an antioxidant boost and instead of a nut or seed, I added my freshly sprouted mung beans for the crunch. It’s so light and refreshing, this batch did not last long!
If you’re thinking right now, I wish I liked quinoa it might be how you’re cooking it. I wasn’t a huge fan of quinoa until I started cooking it correctly and eating it cold as a salad. The trick is to use less water and add some lemon zest while it’s simmering. Many recipes will call for 1 cup of quinoa to 2 cups of water. In my opinion, this gives you a mushy result. If you use 1 1/2 cups of water to 1 cup quinoa you get a nice firm texture to your quinoa and no mush. And the lemon zest adds a great fresh flavor.
My other trick for making a mouthwatering quinoa salad is to chop up all the vegetable add-ins very small. This allows you to get all the different flavors in every bite.
This hearty, nutrient-dense quinoa salad is the perfect way to enjoy spring veggies. The recipe can be found over on my Inspired Vegetarian column at Healthy Aperture. So click here for the recipe if you want to see how I made it plus get a few ideas for swapping out ingredients!