A few weeks ago, I needed to prepare potluck dishes for two events, each of which involved a dizzying array of food allergies, sensitivities, and disgusts. I consulted the Facebook hive mind and was presented with a plethora of ideas, many of which I intend to experiment with later. What I settled on for that weekend, though, was an old standby that I hadn’t made in a long time: quinoa salad.
It had been so long, in fact, that I had forgotten how to make it. And it was one of those things I never wrote down. So here I am, a few weeks later, trying to remember enough to preserve the recipe for posterity.
First I had Brian prepare a 12-ounce box of quinoa (more or less according to the package instructions). We used the kind that doesn’t require any rinsing before cooking. I loathe rinsing food.
While that was cooking, I chopped things. I chopped up a small red bell pepper, a medium tomato, and a seedless cucumber. I tend to chop pretty coarsely, as you can see in the photo. I normally chop up half of a sweet onion as well, but I discovered that I had none. What I did have was a tiny amount of freeze-dried red onion and some freeze-dried chives, so I added them to the dressing mixture, and it turned out surprisingly well.
Now, this is where things start to get fuzzy. One of the purposes of this dish is to use up pickle juice. I don’t remember exactly what kind of pickle juice I used this time, or how much, but I’m going to guess it was roughly a cup of bread & butter pickle juice. I added a few elbows of maple syrup (which I’ve discovered works much better than honey in salad dressings), the aforementioned freeze-dried bits, a bit of lemon juice, and a bunch of garlic salt, herbes de Provence, and ginger powder. There was probably something else I’m forgetting, but you probably have favorite things you like to include in salad dressings, so have fun experimenting!
Oh, yeah, I’m sure I used some kind of oil in the dressing. Not olive oil, because that is a huge no-no in our kitchen. So probably sesame or grapeseed. Maybe rice bran.
I shook up the dressing (with the jar lid firmly attached), let it sit for a bit, then shook it up a bunch more and poured it over the chopped veggies. I stirred that mixture really well, then let it sit for a while as the quinoa finished absorbing its water. Once the quinoa was ready, I dumped it in with the veggies and mixed it all together.
So, relatively quick and easy. And it’s good to make a big batch because the flavors keep blending in the fridge over the next few days and it just keeps getting better. Well, I presume there is a point at which it would start to spoil instead, but it’s never lasted that long in my house.