Quinoa is quite versatile and with so many quinoa salad recipes available, there's no shortage of new and interesting things you can do with it. However, most of the quinoa recipes I've come across call for quinoa to be served cold when in a salad. This recipe is different because the quinoa and the dressing are both served hot.
Salad
1 1/2 cups of cooked quinoa
1 1/2 cup of mustard greens cut into approx 1 inch strips
1 shredded carrot
1 coarsely chopped roma tomato
1 coarsely chopped green apple
1 coarsely chopped red apple
1 head of broccoli (steamed or raw)
Dressing
3 tablespoons of almond butter
1/2 cup warm water
2 medium cloves of garlic, finely minced
1 tablespoon of ginger
salt to taste
The garlic, ginger and almond in the dressing provide a warm and sweet flavor contrasted by the tartness of the apples and complemented by the spiciness of the greens.
Cook the quinoa according to the instructions on the package while you chop the veggies and fruits (and steam the broccoli if you so choose). In a small saucepan at low heat add the almond butter. Stir until it is soft and creamy. Slowly add half the water and stir. Add ginger and garlic (also add salt if you desire). Continue stirring and add the remaining water until the dressing is well blended and hot.
This recipe makes 2 servings, maybe 2 1/2 depending on how big you like your salad. On two plates spread the greens evenly, add the cooked quinoa, cover with tomatoes, apples, and carrots. Drizzle with hot dressing.
