Costcos Quinoa Salad Recipe Recipe For Chili Recipes

QUINOA CHILLI WITH AVOCADO & CORIANDER

Steps:

• Heat the oil in a non-stick frying pan and fry the onion and garlic for 8 mins. Add the pepper and spices to taste and fry for 1 min more.
• Tip in the tomatoes and a can of water, stir in the oregano, bouillon and quinoa, bring to the boil, then cover and simmer for 20 mins.
• Stir in the black beans and cook, uncovered, for 5 mins more. Add most of the coriander, then serve topped with the yogurt (if using), the remaining coriander and the avocado slices.

COSTCO QUINOA SALAD

Steps:

• Rinse quinoa thoroughly under cold water and drain.
• Bring 7 cups water to a boil in a 4 quart pot over high heat.
• Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
• Drain and rinse the quinoa with cold water to stop the cooking.
• Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
• Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
• Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
• Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
• Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
• Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
• Taste and season as needed with more vinaigrette, salt and pepper.
• Serve or refrigerate for up to 1 day.
• If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.