Friday, April 25, 2014

Scraps and Snippets ~ Quinoa Muffuletta...Fun with Quinoa Part Two

Quinoa and Easter.

I took this cold quinoa muffuletta salad to one location and the ring to the other.

Follow the directions below for the basic quinoa to make either dish. The amount of cooked quinoa will be slightly over 2 cups.

1 Cup quinoa
1/4 Cup dried mushrooms
1/4 Cup diced onion
2 Cloves garlic minced
2 Cups veggie broth

Toss all in a pan and bring to a boil. Turn down to simmer and cover and let simmer about 15 minutes.

The ring recipe is here

Cold Quinoa Muffuletta Salad


3 TBSP lemon juice
2 TBSP olive oil
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/2 teaspoon of agave or maple syrup
1/2 teaspoon of yellow or brown spicy mustard
dash salt

Mix well. 

Add the following:

1/2 Cup chopped mushrooms
1/4 to 1/2 Cup chopped green olives
1/4 to 1/2 Cup chopped kalamata olives
1/2 Cup shredded kale
The dressing 
The cooked quinoa mixture

Mix well.