I am always hunting for new side dish ideas that my family would enjoy. The inspiration for this recipe was a quinoa salad that I ordered at “Be Our Guest” at the Magic Kingdom in Disney World. It was delicious! It was filling but not too heavy. I tweaked it a little with some ingredients I thought would work well, and that my family would love.
Serves 6 1/2 c rainbow quinoa (raw) 1 c chicken stock or vegetable stock 1 bay leaf 1 tsp. of olive oil 2 tbsp ghee or olive oil 4 cloves of garlic 1 medium onion 1/2 c shredded carrots 1 medium red bell pepper 1 head of broccoli 1 cup of mushroom 2 c of rainbow kale/ just kale roughly chopped 4 tbsp of simple vinaigrette (recipe below) salt and pepper to taste In a pan, mix the quinoa, chicken stock, and bay leaf. Add 1 crushed clove of garlic, a tsp. of olive oil and a dash of salt. Place on high heat. Once boiling, reduce heat to medium and let it cook for about 15-20 mins. Add more stock if the quinoa absorbs it all, but still needs to be cooked more. Set aside and allow to cool. While that is cooling, chop the remaining garlic and mushrooms lengthwise. Cut the onions into strips and broccoli into bite size pieces. Heat a pan or wok on high heat. Add ghee or olive oil. Stir fry garlic first (do not burn, or it will give bitter taste). Then add the carrots and onions. Stir continuously on high heat for 1 minute, then add broccoli, mushrooms and kale. This will cook very quickly. I like my stir fry crunchy or half cooked, so I cook it for about 4 minutes. You can cook it longer if you want the vegetables softer. Stir continuously. Transfer it to a mixing bowl and cover with a foil. Loosen the cooked quinoa and discard the bay leaf. Add it to the stirfried vegetables, with 4 tbsp of simple vinaigrette. Stir until completely incorporated. Season with salt and pepper, and add dressing as desired. Enjoy! Simple Vinaigrette Dressing 1/4 c good olive oil 1.5 tbsp balsamic vinegar 1 tbsp rice vinegar 2 cloves of garlic, pressed or chopped finely (more if you like your dressing garlicky) 1 tsp coconut sugar 1 tsp of aioli garlic mustard sauce Salt and pepper to taste (about 1tsps of each) Mix all the ingredients in a small air tight container. Seal it and shake until incorporated. Refrigerate it for about 15 minutes. *To have a thicker dressing, you can either use chilled ingredients or refrigerate the dressing mixture before serving.