We are into day two of our countdown until Thanksgiving. I featured a dessert yesterday, so I am working in somewhat reverse order. This dish is actually extremely versatile and would work as either an appetizer or a side. Some would call it a salad, others would call it a dip. I call it is delicious.
It’s my Veggie and Quinoa combo. I’ve talked about this dish a lot. In fact, you may be a little bit tired of hearing about it. But, my mom experienced it for the first time this week and can’t stop raving about it. She has requested that it definitely be a part of our Thanksgiving menu this year. Of course we are still trying to decide if it will make it to the dinner table, or if it will be relegated to the appetizer table.
Not to dismiss the appetizer table…a lot of my favorite Thanksgiving dishes come from there. And I know this dish would be the shining star of any appetizer table.
You can put so many different spins on this dish. The one I do most frequently uses more Mexican spices and is probably the one we will serve at Thanksgiving. I mean we will be in McAllen, so it seems quite fitting.
I like to dress it up and serve it in cute dessert bowls. But, it can definitely hold its own. No cute bowls needed for something with this much flavor!
A dollop of the avocado dip I made recently really accents all the great flavors. Again, completely not necessary, but just a nice additional touch.
Quinoa and Veggie Salad
1 cup quinoa
1 3/4 cup water
2 zucchinis, chopped
1/2 red onion, chopped
2 cobs of corn, kernels removed
3 Roma tomatos, chopped
1 jalepeno, chopped
15 sprigs cilantro
1 red bell pepper, chopped
1 green bell pepper, chopped
Juice of one lime
Juice of one lemon
2 tbsp olive oil
1 tsp salt
1/2 tsp pepper
1 tsp cumin
3/4 tsp cayenne
1/2 tsp garlic salt
Prepare quinoa according to package directions. I always bring my water to a boil, add quinoa, then let it simmer for about 10 minutes, until all water is absorbed.
While quinoa is cooking, go in to a chopping frenzy. Chop all your veggies and add them to a large bowl. Once quinoa is finished, add cooked quinoa to the veggie bowl. Stir together. Add in lime and lemon juice, olive oil, salt, pepper, and all spices. Adjust spices to taste.
Like I mentioned, this dish can be used in a number of ways. I’m not sure how we are going to serve it for Thanksgiving, but I know it will be enjoyed by all our guests. And it is a recipe you can feel 100% good about serving your family and friends. It is so healthy, but absolutely does not lack on flavor. If you don’t add this to your Thanksgiving table, try it at least once during the holiday season.