Quinoa Salad

So as some of you may know my in-laws were staying with me for the past 2.5 months and they just left. I haven't had time to post anything for a long time and I am a bit lazy :-). This is a healthy recipe for a quinoa salad that i made up when i didn't have a side for the burgers for dinner. Everyone felt like eating hamburgers so i made the dough and got the meat and then realized i didn't have anything to eat with the burgers. I hate frying so fried were out of the questions so i looked in the cupboard and saw the big bag of quinoa that i bought from Costco just sitting there. My MIL loves to try new food so i thought i would make some quinoa salad! I didn't know how this would turn out when i was making it but even my husband said quinoa is good (he banned it from his list of food he will eat) so i know the recipe is successful. Here is how i made a really yummy quinoa salad.

I use Bob's Red Mill Quinoa because well it was at Costco and its organic but i have never tried any other brand but I'm guessing they are all the same. First i rinsed my quinoa really well because i heard there is a covering on the quinoa that makes it bitter if not removed. I am almost certain that the quinoa we buy in the store already has the bitter cover removed but better safe then sorry.

I places water, salt and quinoa in a pot and cooked it. You place all the ingredients together and once the quinoa boils you cover it and let it finish cooking. 2 cups of water to every cup of quinoa.

I added in a whole pomegranate worth of seeds, pistachios and cucumbers.

I also added in some chopped up baby carrots (mainly for color but it really tasted good)

Mix it all together and then add in the dressing. I swear i took a picture of the dressing but i can't find it. The dressing is olive oil, balsamic vinegar and dibis rimman (pomegranate molasses)

Here I served it with my tropical burger and whole wheat buns ( which by the way was the first time i made buns that tastes like the high fructose corn syrup ones at the grocery store)

Written Recipe:

1 cup of Quinoa

2 cups of water

salt

seeds of 1 pomegranate

1/2 cup of chopped carrots

1/2 cup of chopped cucumbers

1/4 cup of pistachios

Dressing:

8 tablespoons of olive oil

5 tablespoons of balsamic vinegar

3 tablespoons of dibbis rimman (pomegranate molasses)