Quinoa Salad and some Festive Family Funk

After all the sweets & treats, feasting & over-eating during the holidays, I find myself craving some nutrient-dense food. Quick-to-prepare and easy-to-grab-and-go food because we are still enjoying a relatively schedule-free, low-key week making plans on the spur of the moment as opportunity presents itself, and we don't want to spend time making anything too elaborate.

If you do find yourself with a little extra time to waste, do check out the Festive Funk Family for some, well ... funky fun.  It's a bit addictive.

This morning I prepared some quinoa for a protein-rich salad that we can enjoy later with some fresh fruit and a handful of roasted, spiced nuts compliments of Michelle (thank-you!).

You can read all about quinoa's super powers here.

Make too much?  Try one of these recipes to use up your leftover quinoa.  If you like oatmeal for breakfast, #8 with a splash of warmed milk is really delicious!  My personal favourite use for leftovers.

To make this salad, boil 2 cups of water. Once boiling, add 1 cup of quinoa that has been rinsed in a fine mesh strainer under cold water.  Simmer the quinoa with the lid on for about 12 minutes, remove from the heat and let rest covered for 10 minutes more.  Fluff with a fork and done.

While your quinoa is cooking, whisk 1/4 cup canola or olive oil (or a combination of the two) with 2 tablespoons white vinegar, a teaspoon each of curry powder, honey and chili-garlic hot sauce (optional) and a spoonful of mango chutney (also optional).  Add salt and pepper to taste.  Set aside to mellow.

For your additions: Chop a couple of green onions, grate a small carrot, chop a stalk of leafy celery (top included), chop a handful of almonds and toss into the cooked, cooled quinoa with a handful of roasted pumpkin seeds and some dried currants, raisins or cranberries and some chickpeas.  Amounts are totally flexible here.  Drizzle your dressing overtop, stir, and allow it to sit for a few hours in the fridge (if you have time) to allow the flavours to intensify.
This stores well for several days. Quite hearty on its own, but a nice accompaniment to some grilled vegetables or chicken as well.
This salad also tastes great with fresh basil, diced mango, red onion, red pepper and black beans as your additions with the same dressing.

Would love to know if anyone has ever attempted popped quinoa?  Apparently quinoa can be popped similar to corn kernels for a healthy, but messy treat?!  I'm curious... If you are feeling adventurous, you can find the directions here.