Vegetable Bounty Quinoa1

Meatless Mondays: Vegetable Bounty Quinoa Salad with Asian Vinaigrette

by Cassidy Stockton in Featured Articles, Gluten Free, Meatless Mondays, Recipes

Another in the series of amazing recipes from our Grains of Discovery World Launch party, this recipe comes from Naomi Pomeroy from Portland’s Beast. Of the recipes, this is one of the easiest to prepare and the most versatile. It may look daunting, but I’ve made it several times at home with fabulous results to the delight of my friends and family.

The fresh vegetables and creamy kidney beans add a delightful texture to this salad. The sweet, citrusy dressing is a perfect match for the earthy flavors of quinoa. Naturally gluten free and easily made vegan, this recipe is wonderful paired with grilled vegetables and a protein of your choice (for meatless mondays, we suggest grilled tofu).

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Vegetable Bounty Quinoa Salad with Asian Vinaigrette
Serves 4-6
For the Quinoa:
  • 2 cups Bob’s Red Mill Quinoa
  • 3 cups Water
  • 2 pinch Salt
For the Vegetables:
  • ¾ cup diced fresh Red Pepper
  • 1 ½ cups diced fresh Tomato
  • 1 ½ cups diced Cucumber
  • 1 large Avocado (diced)
  • ½ cup minced Green Onion (green part only)
  • ½ cup picked fresh Mint Leaves
  • ½ cup picked washed Cilantro
  • 2 cups cooked Kidney (or other large) Bean (preferably not canned)
For the Vinaigrette:
  • ½ cup plus 1 Tbsp Lime Juice (must be fresh squeezed)
  • 1 Tbsp Apple Cider Vinegar
  • 2 Tbsp Sugar (or Honey)
  • 1 ½ tsp Salt
  • 1 Tbsp Light Soy Sauce (note: the original recipe calls for Fish Sauce)
  • 1 ¾ tsp Toasted Dark Sesame Oil
  • ¼ cup Extra Virgin Olive Oil
  • 2 pinches Black Pepper
In a small saucepan with a tight fitting lid, bring 3 cups of water and 2 pinches of salt to the boil. When the water begins to boil, add the Quinoa, stir, and cover with lid. Turn heat to very low. After 20 minutes the Quinoa will be done. Uncover, and turn Quinoa out into a very large mixing bowl to allow cooling to room temperature. As the Quinoa is cooking, prepare the vegetables, herbs and beans. You can also substitute other raw or even partially cooked vegetables for the ones suggested above, but if you add more volume than suggested, you may want to make 1.5 times the batch of vinaigrette. To make the vinaigrette: warm the vinegar with the sugar or honey (just until it melts, don’t allow boiling). Then, simply whisk the rest of the ingredients together.
About The Author
Cassidy Stockton Google: Cassidy Stockton
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3 Responses to “Meatless Mondays: Vegetable Bounty Quinoa Salad with Asian Vinaigrette”

  1. Marjorie Dennison

    At one time, the stores had your companies gluten free corn bread mix. I can only find mix with corn-whole wheat. Do not make the gluten free anymore? Or I need to check different stores? We all really liked that one. Thanks, Marj

  2. Krista Erickson

    This was DELICIOUS! I tried it at the show. Thanks for making such great products! Also great seeing Bob in person :)

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