Modesty aside, it was a wonderful creation I made the other day that I spent the afternoon out and when I arrived, my husband was already home.
What? So early? How so?
What to do? What to do? What to do?
Ran to the pantry and saw the quinoa packet smiling at me, I ran in the fridge and saw what I had available and raced on the internet to get ideas and I ended up working
with what I had!
250 g cooked quinoa
1 cup pickled vegetables (Giardiniera)
1/4 cup red onion chopped
1 large tomato cut into small cubes
1 handful of chopped cilantro
3 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
salt and pepper to taste
Drain the pickled vegetables well and chop them up
(you can use a multi-processor, pulse function).
In a large bowl, place the solid ingredients.
In a cup, add the olive oil, vinegar, salt and pepper and beat with a fork until it is lightly creamy.
Drizzle this mixture on the ingredients and stir gently.
You can serve the salad the way it is or over a "bed" of leaves, drizzling them with oil.
This is the pickled vegetables I used ...
And this is the fantastic Quinoa I found and always have in my pantry!
It comes fully cooked in water, salt and olive oil ...
ready to use.