Cheesy Quinoa Salad

cheesyquinoaA few months ago, I went to an upscale deli and had this beautiful quinoa salad that was so delicious and flavorful. I didn’t know how to reciprocate it since I didn’t know all the ingredients used. But I decided to get creative and try to achieve something close. I call it Cheesy Quinoa Salad because, well, there’s cheese in it. Maybe I should have come up with a different name but, hey, my kids will eat anything that starts with “cheesy.”

This makes for a great gluten-free, vegetarian side dish with dinner or you can eat it by itself for lunch. Filling and tasty!

RECIPE

  • 1 cup quinoa
  • 1/2 to 1 cup of grilled asparagus, zucchini, steamed spinach (or whatever cooked veggies you may have)
  • 1/2 cup of grated Parmesan cheese (Not the dry pre-grated that comes in a can but the one that comes fresh in a resealable bag or plastic tub. But you can really use any kind of cheese you prefer: Mozzarella, Cheddar, Swiss, Monterey Jack, etc.)
  • 10-12 cherry tomatoes, halved
  • olive oil
  • 1/2 lemon
  • salt & pepper to taste
  1. Cook your quinoa following the directions on the package. I cooked mine in my rice cooker using 1 cup of quinoa to 2 cups of water.
  2. While that is cooking, grill or steam your vegetables, then rough chop them in to big bite size pieces. I like to see and bite into my veggies.
  3. After the quinoa is cooked, mix in a couple tablespoons of olive oil, the juice from the lemon, and salt & pepper. (You can add red pepper flakes if you want more heat!)
  4. Let the quinoa cool for about an hour, then add the Parmesan cheese.
  5. Add the tomatoes and stir.
  6. Add more olive oil, lemon juice, and salt & pepper depending on your taste.
  7. Serve as a side dish at room temp or cold.
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