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Quinoa is one of my new favorite ingredients to work with because it is high in protein, gluten-free (helps with my carb intake) and very filling, and full of fiber. I love to make a large batch and keep it in the refrigerator to snack on throughout the week. The longer it sits, the better it tastes.
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The quinoa has a very mild taste, so the ingredients you mix it with can drastically change it’s flavor, making it your own. I can find a large bag of organic quinoa at my local Costco for under $9 and it lasts me quite a while.
In order to give this cold quinoa salad a nice depth of flavor (that just means to make it taste really good), I think the key is cooking the quinoa in chicken broth instead of water. If you do not have chicken broth on hand, or you are looking to reduce costs, you can use the water instead. You will just need to add a little extra salt at the end to flavor the quinoa.
I have included sesame seed oil as an ingredient here, but it can be a little pricey. For me it is a kitchen staple I invest in, because a little goes a long way and adds a punch of flavor to any dish. All you needs is about a tablespoon in most dishes to add a nutty finish. If you don’t have this and want to keep the dish cost down, just omit it. It will still taste great.
Of all the ingredients in this dish, I think the dried fruit really makes it pop. Each time you take a bite, the sweet and chewy apricots and craisins make the quinoa really pop with flavor. The nuts are a close second, just be sure not to burn the nuts if you toast them before adding to your salad.
- 1 cup quinoa
- ¼ teaspoon salt
- 2½ cups chicken stock (substitute: water)
- 3 green onions, chopped
- ½ cup craisins and/or dried apricots
- 1 pinch cayenne pepper
- 1 tablespoon vegetable oil
- 1 tablespoon rice wine vinegar (substitute: apple cider vinegar)
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil (optional)
- ⅓ cup chopped fresh cilantro
- ¾ cup chopped pecans or walnuts (toasted)
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes.
- Once done, transfer into a large serving bowl, and let it cool for 20 minutes.
- Once cool, stir in the green onions, craisins, apricots, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil.
- Let sit at room temperature for 1 hour to allow the flavors to blend.
- Just before serving, stir in the cilantro and pecans.
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.
I am assuming that since it says; 2 1/2 cups chicken (substitute: water) You must mean Chicken stock. cuz’ I have never replaced chicken with water LOL
This is a great recipe! You could even add a little chopped cooked chicken if you thought you needed to fool someone (my husband) that it had enough protien to be considered a main course (which quinua does!) I would also add a little cinnamon and cumin for my tastes.
I make something very similar but add chopped peppers, black beans and char grilled corn kernals, cilantro, chopped onion, lots of lime juice and some olive oil, cayenne, cumin, garlic, and salt…..its also very good with a greek twist……
Anyway, you have got to try quinoa! And this is the perfect recipe to start with! It is a great source of protien and fiber, super easy to work with.
Is that chicken…or chicken broth/stock?
Sorry Jennifer! Chicken stock/broth.
Thank you very much for the article, especially the physical activity section
thanks so much for this, I love quinoa and this looks so delicious!
I love quinoa too. I love to make mine with fresh corn and scallions, but this looks good too. I am trying to get my kids to eat quinoa, but they just keep looking at it. One of these days they will get past the first bite!
Kroger would not take a coupon I presented because it had Publix on it…even though at
the top it said “manufacturer coupon”. I explained this to her that if it said store coupon or
Publix at the top, then I would understand. But this was “manufacturer coupon”. All other stores
will honor these. Publix will take Kroger coupons…so guess where I’ll be going even more
than I do now…besides that Publix will gladly carry my groceries and the employees are extremely nice. It does make a dfference!
Thanks for the recipe. A friend gave me a box of quinoa last month and I didn’t know what to do with it. The recipe sounds wonderful.
My Publix makes a super good quinoa salad that I cannot get enuff of! I has craisins, plain small non-roasted peanuts, edamame beans, green onion, in a slightly sweet vinargrette dressing. I have also tried this salad with a citrus miso dressing and it is dee-licious. I love quinoa!
Do you happen to have the recipe for the Publix quinoa salad? I am obsessed with it too!!
Did you ever find out the recipe for the Publix Quinoa salad. I can’t get enough of it!!!
I didn’t know you had to rinse quinoa first. Mine didn’t turn out so good. I noticed the ‘rinse’ directions on the back of the bag AFTER making the recipe. I’ll try again.
Those receipes look delicious! Great write up.
I will give you a site where I got real fruit on powder form, I mix it with milk and ice cream to go healthy. they have papaya, soursop, papaya, pineapple. A lot of fruits and veggies. Enjoy guys! http://www.freshlydried.com
Okay! I discovered that if I rinse and let my quinoa soak for 2-3 hours it begins to sprout and it is much fluffier and more appealing. I think it cooks quicker this way and is more healthy. Yea! No more gummy, sticky quinoa!
I might have to try that with our dinner tonight!