Betty does Quinoa

Last Wednesday Betty was asked to come on the show (Charlotte Today) to do a cold summery dish. She chose the Quinoa salad she's been making lately. It's a super easy and crazy nutritious dish that I would eat for every meal if I could.

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2011-07-13 07:11:12.0

Quinoa Salad with Cowboy Caviar - serves 4

This is a quick, easy, and delicious side salad and because it is high in protein, can be a satisfying light main dish as well. By Betty Lee view full article

Quinoa Salad with Cowboy Caviar - serves 4

This is a quick, easy, and delicious side salad and because it is high in protein, can be a satisfying light main dish as well.

1 cup quinoa, rinsed under cold water in a fine mesh strainer, well drained
1 stick cinnamon

1 bay leaf

12 oz low sodium chicken broth such as Swanson's

1/2 cup dried cranberries

Zest of one lemon, about 2 tsp

1-1/2 cups cowboy caviar, lightly drained - use ready prepared or see recipe below
1 cup marinated artichoke hearts, cut into 2-3 smaller pieces along the core
1/4 cup chopped cilantro (or parsley and fresh basil combined)
1/2 cup slivered almonds, toasted to light golden brown, set aside till serving time

Heat a 2 qt saucepan and add drained quinoa. Stir until it dries and turns a few shades darker. Add cinnamon stick, bay leaf, and chicken broth. Bring mixture to a boil and immediately turn heat down to a simmer. Cover and simmer for about 15-20 minutes until all the liquid has been absorbed.

Put cooked quinoa into a medium large bowl. Remove bay leaf, add the dried cranberries, lemon zest, cowboys caviar, artichoke, and cilantro. Stir to combine. Add salt and freshly ground pepper to taste. Serve at room temperature or chilled (can be made 2 or 3 days ahead, covered and refrigerated). Remove cinnamon stick and top with toasted almonds just before serving.

Cowboy Caviar (aka Texas Caviar)


1 15-oz can black eyed peas, rinsed and drained
1 15-oz can black beans, rinsed and drained

1 large firm ripe tomato, cut into 1/3" dice

1-1/2 cups cooked fresh or frozen corn kernels

1/2 sweet red bell pepper, cored and seeded, cut into 1/4" dice

1/3 cup diced Vidalia or other sweet onion

1 jalapeño pepper (remove seeds if less heat is desired)
2 T vegetable oil
1/3 cup apple cider vinegar
2 T sugar
Zest and juice from one lime or lemon
1/2 tsp dried thyme
1/2 tsp marjoram or oregano
Salt and freshly ground pepper to taste
1/4 cup chopped cilantro

Combine all ingredients, toss to combine. Cover and refrigerate several hours or overnight. Can be made ahead up to 5 days.