what is tricolor quinoa?

Tricolor quinoa is a technically a seed, but is classified as a whole grain. It's a blend of white, red and black quinoa and a complete protein. The texture is slightly chewier and it's nutty flavor is more pronounced than just white quinoa.

is tricolor quinoa a good option for vegans and vegetarians?

Definitely! Quinoa is a great way to add a plant based source of protein to your diet. It's packed with all nine essential amino acids and is a good source of fiber and iron.

do you need to rinse tricolor quinoa before cooking it?

It's all up to your personal preference. There's no harm in cooking quinoa without rinsing it in water. Most packaged quinoa is pre-rinsed. Some people find that it can have a slightly bitter taste. Rinsing several times in cold water can remove coating which can be bitter.

Tricolor Quinoa Salad Recipe with Sesame Vinaigrette

Description

This healthy and Asian-inspired Tricolor Quinoa Salad recipe is flavor-packed and easy to make. Along with edamame, sweet corn, red bell peppers and green onions, the quinoa is tossed with a sesame vinaigrette. Serve this quinoa salad for lunch or dinner.

Ingredients

Units Scale

1 cup tricolor quinoa
2 cups reduced sodium chicken stock
5 tablespoons reduced sodium soy sauce
2 tablespoons toasted sesame oil
2 tablespoons lemon juice
1 tablespoon Dijon mustard
1 tablespoon rice wine vinegar
2 teaspoons honey
1/2 teaspoon ground ginger
2 cups cooked edamame
2 cups cooked sweet corn
1 cup diced red bell pepper
1/2 cup thinly sliced green onions
1/2 cup chopped fresh parsley
2 teaspoons toasted sesame seeds
kosher salt
black pepper

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Instructions

In a small pot over medium high heat add the quinoa and chicken stock. Bring to a boil then reduce the heat to low and cover the pot with a tight fitting lid. Simmer for 12 to 15 minutes or until the stock is absorbed and the quinoa is fluffy. Let stand for 5 minutes with the lid on the pot. Then place the quinoa in a large bowl.
In a small bowl make the vinaigrette. Combine and stir the reduced sodium soy sauce, toasted sesame oil, lemon juice, Dijon mustard, rice vinegar, honey and ground ginger. Set aside.
To the large bowl with the quinoa, add the edamame, corn, red bell pepper, green onions, parsley and sesame seeds. Add the vinaigrette and toss the ingredients to combine. Season to taste with kosher salt an black pepper.
Serve warm, at room temperature or chilled.

Notes

For extra flavorful quinoa, cook it in chicken broth. Beef or vegetable broth are options too.

For the best results and to avoid clumpy and mushy quinoa, let the quinoa sit covered for 5 to 10 minutes after it finishes cooking. This allows the any remaining moisture to be absorbed so the cooked quinoa will be fluffier.

To make this a vegan quinoa salad, substitute light brown sugar for the honey.

This is great to make with leftover quinoa. Just toss it with the vinaigrette and vegetables and serve.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: side dish
Method: cook on stove top
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 210
Sugar: 4.3 g
Sodium: 557 mg
Fat: 9.3 g
Saturated Fat: 1.1 g
Unsaturated Fat: 0 g
Trans Fat: 0 g
Carbohydrates: 23.3 g
Fiber: 4.9 g
Protein: 11.5 g
Cholesterol: 0 mg