Cooking with Alison

Quinoa Salad with Spinach, Goat Cheese, Raisins, Walnuts

In Soups and Salads on December 31, 2010 at am

Quinoa is high in nutrients and an excellent plant-based source of protein.  I usually make quinoa salads in the warmer months.  But in the fall and winter, I like to enjoy this quinoa salad warm.  I love the contradicting textures and flavours of this healthy and filling dish.  For example, I love the creaminess and richness of the goat cheese, the crunch from the nuts, the sweetness and chewiness of the raisins, and the crisp sour bites of apple.  See my other quinoa recipes here and here.

I have compared quinoa purchased from Bulk Barn to Bob’s Red Mill organic quinoa.  I found that Bob’s Red Mill organic quinoa held its shape more firmly, had a better texture, and tasted better.  So in my opinion, it is worth it to pay [much] more for the brand name product.

Quinoa Salad with Raisins, Spinach, and Goat Cheese

makes 4 to 6 servings

1 cup quinoa

2 cloves garlic, minced finely

1 small box of frozen spinach, thawed, squeezed dry and coarsely chopped

1/2 cup toasted walnuts (or pecans), halved or coarsely chopped

1/4 cup raisins (Sultana or golden raisins work best)

1/2 green apple, cored and diced (optional)

4 tbsp extra virgin olive oil

goat cheese, crumbled

coarse salt

ground black pepper

In a heavy bottomed, medium sized pot (I use a ceramic dutch oven), bring 2 cups of water to boil over high heat.  Then add the quinoa.  When the water returns to a rolling boil, cover the pot with its lid and reduce the heat to maintain a strong simmer, at medium or medium-low.  Cook covered until all of the water has been absorbed, about 10 to 12 minutes.  Then add the garlic, raisins and spinach, and remove the pot from heat.  Use a fork to fluff up the quinoa and roughly mix everything together.  Cover the pot and let stand for 15 minutes.  In a large bowl, toss together the quinoa mixture, extra virgin olive oil, and salt and pepper to taste.  Then add the nuts and apple and mix everything together gently.  Top with crumbled goat cheese to taste.  Serve warm or at room temperature.  Store in the refrigerator.

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  5. […] This variation of quinoa salad was inspired by mango ceviche (recipe here).  See my other quinoa salad recipes here and here. […]

  6. […] Greek Quinoa Salad Recipe In Soups and Salads on November 4, 2010 at am Quinoa is high in nutrients and an excellent plant-based source of protein.  Since it is basically flavourless, it is very versatile for salad making.  You can use whatever vegetables, herbs, cheeses, vinaigrette, etc. that you like.  Here I’ve made a greek style quinoa salad.  See my other quinoa recipes here and here. […]

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