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You’d think I would eventually run out of ideas for quinoa. I’ve posted over 50 recipes on this page over the years. But ideas keep coming and I keep loving this grain (O.K., Paleos, I know, it’s a seed, not a grain. But we use it on the plate like a grain, so that’s what I’ll continue to call it.)
One of the culinary artists of our time, Deborah Madison, opened up a new world of quinoa ideas for me in her latest book, “Vegetable Literacy.” In some of her recipes she uses quinoa more as a garnish than as the main ingredient. I thought about that when I started work on new quinoa salads.
Three of the salads I made were indeed quinoa salads with particular dressings, accompanying vegetables, condiments and other ingredients like nuts or seeds. But I also made a green bean and almond salad, where red quinoa plays second fiddle to the green beans; and a classic, pungent Mediterranean yogurt and cucumber salad, typical of yogurt/cucumber combos from the region except for the red quinoa I spooned over each serving. The quinoa contributed beautiful color as well as wonderful texture and substance to these light salads.
Quinoa keeps well in the refrigerator, so cook some up and make these salads through the week. They make great lunches or light suppers.
Red Quinoa Salad With Walnuts, Asparagus and Dukkah: This salad is garnished with steamed asparagus and the Middle Eastern nut and spice mix called dukkah.
Spicy Quinoa Salad With Broccoli, Cilantro and Lime: The grassy flavor of quinoa works well with cilantro in this main-dish salad.
Chickpea, Quinoa and Celery Salad With Middle Eastern Flavors: Chickpeas make this salad a substantial and comforting dish for a light supper.
Green Bean Salad With Lime Vinaigrette and Red Quinoa: Red quinoa is a colorful contrast to the green beans in a salad that is full of texture.
Mediterranean Cucumber and Yogurt Salad With Red or Black Quinoa: Red quinoa adds color and substance to a typically Mediterranean mix of yogurt and finely diced cucumber.