This recipe is the first one I know will be included in the new book “Quinoa Recipes For Gourmets”. I don’t know how long it will take to prepare the book but in the meantime you can give this quinoa salad recipe a try.
I have used red quinoa because I like to have a mix of colours in my meals. You can use standard quinoa if you can’t get hold of the red quinoa.
Make sure you allow time for the quinoa to cool and the Waldorf Salad To rest before serving.
Waldorf Salad Ingredients
1/2 cup of red quinoa (3 oz approx)
1 cup of water (6 fl oz Approx)
Handful of grapes seedless
15 walnuts chopped
Juice of one Lemon
2 sticks of celery chopped
I Eating Apple – I use Red Empire
Green Salad To serve with
Dressing Ingredients – Either 5 Tablespoons of Low Fat Mayonaise OR
I ripe Avocado
2 Tablespoons Extra Virgin Oil
I Garlic Clove Crushed
Juice of one Lemon
Italian Pan Fried Chicken Ingredients
1 Chicken breast sliced into small strips
I garlic clove Crushed
Handfull of fresh Basil leaves
1 large Ripe tomato pureed
Small amount of olive oil for the pan
1 1/2 Hours before serving the meal prepare the Quinoa. Rinse the Quinoa Well and put into a saucepan with the water. Bring the quinoa to the boil and simmer for 12 minutes. The quinoa will absorb all the water.
Cool for 1/2 an hour.
If you are making your own dressing simply place all the ingredients into a blender and blend for 1 minute.
When the quinoa has cooled mix it together with all the Waldorf Salad Ingredients. Then add the dressing and mix in thoroughly so that the dressing covers everything.
Put the Salad in a cool place for 20 minutes while you prepare the chicken. The 20 minutes will allow all the flavours to fuse togehter in the salad.
To cook the chicken start by warming the olive oil gently in the pan. Place the chicken strips in the pan and cook for 5 minutes. Add the flavouring ingredients and mix together in the pan. Bring the italian chicken mix to almost boiling and then simmer for a further 5 minutes.
Serve the Red Quinoa Waldorf Salad With the Italian on a bed of green salad leaves.