The Best Quinoa Salad

Sometimes it is hard to get inspired but other times inspiration hits like a bolt from the blue.  I was happily struck by inspiration the other day when I created this salad.  It has a large chunk of the components from List 1 (your daily dose of leafy greens, nuts, carrots, and whole grains) and this recipe makes enough to bring to a summer barbecue (and nobody will turn their nose up- I guarantee!).  I hope you like it.

Asian Quinoa Salad

1 1/2 c. cooked quinoa
1 carrot, grated
1 stalk celery, chopped
1 yellow bell pepper, diced
1 c. broccoli florets, lightly steamed
1 can baby corn, drained and rinsed
1 can chickpeas (or other bean that you prefer), drained and rinsed
1 bag baby spinach
1 c. whole raw walnuts

Dressing:

1/4 c. rice vinegar (or sushi vinegar)
3 Tbs. olive oil
2 Tbs. soy sauce
1/4 c. peanut butter
4 Tbs. orange juice

Prepare the quinoa by putting 1 c. dry quinoa into 2 c. cold water.  Bring to a boil with the lid off and then stir, reduce heat to med-low, and cover.  Cook for 20 minutes, stirring occasionally.  At the end of that time if the quinoa looks a bit mushy spread it out in a bowl to cool.  Meanwhile, steam your broccoli until it is bright green and still crunchy, 2-3 minutes.  Rinse under cold water to stop the cooking.
Compose your salad with everything except the walnuts and spinach and stir in the dressing.  Make a bed of baby spinach in a broad bowl and pour the salad on top, then sprinkle walnuts on top.
This is a very pretty salad and so very healthy.  One variation is to substitute the quinoa with cooked chow mein noodles and you've got an asian noodle salad.
If you prefer more of a mexican flavour you can substitute the broccoli with fresh tomato and avocado chunks, use black beans or kidney beans, and use the a light ranch dressing.  Yum!