This yummy salad was brought over on the Fourth of July by my boyfriend’s bro, and my friend, Mark. It’s delicious, so my mama and I made it while I was back in Kansas.
Mark’s Magical Quinoa Salad
Makes four servings
1 cup Quinoa and 2 cups of water (red, black, white) or a combination
1/2 cup Pumpkin Seeds (with no shells)
1/2 cup Dried Cranberries
1/2 cup (chopped) Red Onion
1/2 cup (chopped and stems removed) Cilantro
1 Teaspoon Olive Oil
1/4 cup (to taste) Balsamic Vinegar
Brown Sugar (sprinkle in to taste)
Sriracha (to taste)
Toast quinoa to get rid of bitterness (toasting adds flavor) and it will pop like popcorn.
Add 2 to 1 ratio of water to quinoa and a bit of olive oil so it doesn’t stick. Add salt if desired. Cook it for about 15 minutes or until water is absorbed. Let it cool.
Toast pumpkin seeds with butter or olive oil, add salt to taste.
Add pumpkin seeds, dried cranberries, finely chopped raw red onion and chopped cilantro to taste.
Add balsamic vinegar.
If it’s not sweet enough, add brown sugar, maple syrup or honey. Add sriracha if you like it spicy.
Nom Nom Nom.