Quick and Easy Quinoa Salad With Scallions, mushrooms, and Pine Nuts

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  Are you looking for a healthy side dish that's easy to make, tastes delicious, and doesn't require a lot of time in the kitchen? I think you'll enjoy this simple quinoa recipe!
  
  
  

  Every now and then, I like to switch things up and serve quinoa instead of rice. It's a nice change, and I love how easily it takes on the flavors of whatever ingredients I add. Quinoa is one of those ingredients that works beautifully with vegetables, beans, tofu, and just about any main dish.

  
  
  And there's a bonus! Quinoa is packed with plant-based nutrition. Although we usually prepare it like a grain, it's actually a seed. It's naturally gluten-free, provides all nine essential amino acids, and contains more protein and fiber than rice.
  
  
  

  Three Different Varieties of Quinoa 

  You may have noticed that there are several varieties of quinoa. White quinoa is the mildest and fluffiest when cooked, making it a great choice for everyday meals. Red quinoa has a slightly nuttier flavor and holds its shape a little better, while black quinoa has a more earthy flavor and firmer texture. You can even buy a colorful blend of all three at Trader Joe's!

  White Quinoa

  For this recipe, I'm use  white quinoa. It cooks quickly, so it's perfect when you need a healthy side dish without spending a lot of time in the kitchen.
  

  
  

  I made this recipe for a potluck dinner with friends. We divided up the menu, and I was asked to bring something made with quinoa. I decided to keep it simple and add some sliced mushrooms, scallions, and pine nuts (or more economically you can use sliced almonds or both)

  The combination turned out delicious! It's a simple recipe with just a few ingredients, but sometimes those are the best recipes of all.

  Whether you're making dinner for your family or bringing a dish to share with friends, this easy quinoa recipe is a tasty way to add something healthy to your table.

  This recipe serves 8 as a side dish. Cut in half to make 4 servings: Leftovers taste even better the next day. 

  Ingredients

  • 2 cups white quinoa, rinsed well

  • 2 cups water

  • 1½ cups vegetable broth

  • Salt and freshly cracked black pepper, to taste

  • 5 medium white mushrooms, sliced and sauteed

  • ½ cup pine nuts and or slivered almonds

  • ½ cup chopped scallions

    ** 10 cherry tomatoes, halved for garnish and decoration

    Optional Dressing: 1/4 cup of freshly pressed lemon or lime juice. 1/4 cup of olive oil, seasoning to taste. Whisk together pour over the salad.

  Directions: 
  Cook quinoa according to the directions on the package using a mixture of water and broth for the liquid. When done, fluff the quinoa and mix in scallions, pine nuts and slivered almonds., and sautéed mushrooms. 
  Optional Dressing: I eat the quinoa recipe the way it is, but you may like it with a light lemon dressing made with lemon juice and olive oil and seasoning of your choice. 
  
  
  

  
  
  
  My Notes: 
  Quinoa is a wonderful alternative to brown rice, especially when you're looking for a little more protein and fiber in a plant-based meal. And white quinoa, which you use in your recipe, has essentially the same nutritional benefits as red or black quinoa.    
  
  
  Why quinoa is a healthy choice

  • More protein: Quinoa provides about 60% more protein than brown or white rice.

  • More fiber: It provides about 50% more fiber, which helps support digestion and fullness.

  • Complete protein: Quinoa contains all nine essential amino acids, making it particularly valuable in a plant-based diet.

  • Naturally gluten-free: A great option for gluten-free cooking.

  • Rich in minerals: Quinoa provides magnesium, iron, phosphorus, and manganese.

   Be sure to rinse the quinoa well before cooking to remove its natural saponin coating, which can give it a bitter taste if you don't rinse well.

   Quinoa is a wonderful alternative to brown or white rice, especially when you're looking for a little more protein and fiber in a plant-based meal. And white quinoa, which I use in this recipe, has essentially the same nutritional benefits as red or black quinoa.