This week’s quinoa kitchen sink salad was literally just a mish-mash of everything I thought might taste good mixed into light and fluffy quinoa. I pulled things out of the fridge, chopped, added some oils and vinegars from the pantry and just started building. While that was happening I had the quinoa cooking in the Instant Pot, which only took 10 minutes.
Sometimes I make a quinoa salad with a theme, like Mediterranean. That particular version gets sliced grape tomatoes, kalamata olives, diced cucumber, pepperoncinis, olive oil, red wine vinegar, pine nuts, and maybe some fresh herbs if I have them around.
But tonight’s version had no theme other than “stuff I like to eat that seems right for a chilled quinoa salad.” Here’s what went into it:
- fresh corn from the cob
- pine nuts
- orange and red grape tomatoes
- yellow bell pepper
- green onion
- rice wine vinegar
- lemon-infused white balsamic vinegar
- olive oil
- submarine dressing (oil & vinegar with herbs included)
- salt and pepper
I like a fine dice of everything included and I don’t like so much oil and vinegar that it’s drenched. Just enough for a punch of flavor. I’ll be eating this for the next four days.
Healthy, cool, and delicious, just like the cook.