The Best Caribbean Quinoa Salad Recipe- Simple, Healthy, and Delicious
Guest Post by Suzanne Loving
Executive chef and former restaurant owner Suzanne Loving has a passion for good food.
She also knows that if you view cooking as a chore, it won’t taste as good. That’s why the culinary school graduate wants to help you save time and money so you can reclaim the fun in food.
Though Suzanne has called Nashville home for several years, her east coast upbringing is where her love affair with colorful food began.
She understands that your food needs to look AND taste good.
The personal chef specializes in organics, food allergies, nutrition and helping you become a meal prepping rockstar.
Like Julia Child, she believes, “People who love to eat are always the best people.”
Her superpower is taking a daunting new recipe and making it practical, yet enjoyable, for even the most novice cook.
Tools needed:
Knife
Cutting Board
Spatula/Spoon, for stirring
Small Sauce Pot
Large Skillet
Measuring Cups/Spoons
Ingredients:
½ cup Quinoa, uncooked
1 ½ cup Water (or Stock of any kind)
1 Bell Pepper (any color), diced
½ White Onion, diced
½ Asparagus bunch, diced
1 cup Red Cabbage, diced
1 cup Kale or Spinach, chopped
3 Garlic Cloves, minced
2 Tbsp Unrefined Coconut Oil
Salt and Pepper to taste
Instructions:
Start by getting your quinoa going on the stove. Add the quinoa to the small sauce pot of water. Add salt and pepper to the quinoa water. Heat on med/high until boiling. Lower to a simmer. Stir quinoa intermittently. Rinse and chop veggies. Mince garlic. Heat coconut oil in a skillet over low/med heat. Toss all veggies in the pan with coconut oil, garlic, salt and pepper. Stir around until everything gets mixed in the coconut oil. Keep heat at low/med until onions start to soften. You still want a little crunch. By this point, your quinoa should be done and you can add it to this veggie mix! Remove mix from heat and add salt and pepper to taste! Store in the fridge for 5-6 days.
Pro Tip: Taste as you go! Get to know these veggies when they’re raw and while they’re cooking. You can adjust salt and pepper, as needed.
What I love about this dish:
This dish is SO VERSATILE! You can use ANY mix of veggies you’d like! Don’t like the coconut flavor? Use refined coconut oil. Hate garlic? Maybe try fresh ginger! Prefer a different grain? Go for it!
