This gem of a quinoa recipe is a good example of how to use quinoa in a favourite recipe. Instead of using rice quinoa has been added as the grain part of the recipe. The mix of savoury and sweet flavours is lovely and not too tart.
I would probably reduce the cooking time by 3 minutes for the quinoa. This is because I like my quinoa a little crunchy. Cooking quinoa for 15 minutes makes is very soft and fluffy. This is fine if you like it that way.
There are many ways you could vary this recipe to accommodate what you have to hand. You could use any salad leaf or rocket instead of the spinach. You could also change the orange and orange juice for lemon and lime to give it a sharper flavour.
The onion could be changed to shallots
4 cups baby spinach
1 cup quinoa
1 cup red bell pepper, diced
1 cup yellow bell pepper, diced
1 cup mango, diced
½ cup green onion, chopped
Asian Dressing Ingredients
1/3 cup rice vinegar
¼ cup low-sodium soy sauce
1 tablespoon orange juice, freshly squeezed
2 teaspoons fresh garlic, minced
1 teaspoon fresh ginger, minced
1 teaspoon sesame oil
1 teaspoon sugar
¼ teaspoon orange zest
1. Rinse quinoa thoroughly, place one cup quinoa in a sauce pan with two cups of cold water. Bring the mixture to a boil, cover and turn down the heat to a low simmer.
2. Let cook for about 15 minutes, or until all water is absorbed. Remove from heat. Fluff quinoa with a fork and set aside to cool.
3. In a small bowl combine all dressing ingredients and mix thoroughly.
4. In a large bowl combine quinoa, red bell pepper, yellow bell pepper and mango.
5. Pour dressing over salad and mix.
6. Let the salad sit for 15 minutes to allow the flavors to combine.
7. Serve salad on top of a bed of baby spinach and garnish with green onions.