>> Hilah: Hey there!
I am Hilah and welcome to Hilah Cooking.
Today I am showing you a super-fresh and healthy, really beautiful, colorful quinoa salad that
is just, it’s a great high-protein, lots of vegetables, great thing to keep in the
fridge during the summer when it’s just so flippin’ hot outside.
That’s right!
I said flippin’ hot.
When tt’s just so hot outside that you can’t bear to cook anything, this is a great thing
to just keep on hand for when your face is going to melt off if you don’t eat something
cool and refreshing likes that.
So, it’s that, let’ make it.
[MUSIC]
[Quinoa Salad Recipe]
>> Hilah: Alright, if you’re unfamiliar with quinoa it is a very small, kind of like
a grain, although I think technically it’s classified as a seed that is native to South
America, Bolivia, and maybe Peru I think, and it kind of smells like sticks.
It takes kind of nutty.
It’s really mild, and it stays a little bit firm when you cook it.
You can also get a white variety.
This is called the red variety, um, I have a different way of cooking it than the package
says, so I’ve got it here, I’ve had it, had it soaking in water for about 15 minutes,
and just drained it, and I’m just going to go ahead and add it to my water over here,
[PAUSE] and just give it a stir, cover it, and we’ll just let it cook for a few minutes
while we get the vegetables ready for the salad.
I’ve diced up my zucchini already.
I am going to show you how to cut the kernels off of a corn cob.
Corn is in season right now so it’s a good time to buy fresh.
I find this roll and slice method works way better than trying to like do it upright or
anything crazy like that.
That’s just dangerous.
Now, I just want to mix all these into this bowl here, and then drizzle with a little
bit of oil.
I am going to do these in the broiler just to bet them, a little bit, to get them a little
bit cooked but also to get them a little bit blackened, just a little bit of char flavor.
If you wanted to, if you had your grill going already, this would be a great thing to do
or you just like slice the zucchini into long strips and grill the corn whole, just drop
them in with a little bit of oil.
You can use the same spice mixture I am using here, and then throw it on the gill for a
few minutes, ok, and then the dry spices, and red bell pepper would also be good in
here, be really pretty.
I’ve got a baking sheet.
I am just, got my little green onions.
I am going to cook them whole and just spread it out.
Ok, just put it under the broiler for a few minutes.
Ok, our vegetables are done.
Look at the quinoa, look at that, ok, cool.
I am going to slice up my pretty little roasted onions here.
I am going to hang on, keep all this toasty little burny stuff.
That’s where the flavor country is y’all.
Alright, oh, it smells so good, ok, throw it in my bowl.
Ok, then we just mix stuff together.
The quinoa is really pretty gentle, so I am just going to gently plop it out here.
It’s kind of a delicate little, delicate little thing.
It’s probably why chicks like it so much, but it is a complete protein.
It’s like, so it’s real popular with vegetarians and vegans too, and then look at that roasty,
toasty delicious stuff happening.
Ok, and then I am just going to kind of add some things to it.
I’ve got some garlic and dried oregano, and black pepper.
Ah, I bet I’ll not need any salt.
We’ll try that later, and then radishes and fresh jalapeno.
You could leave the jalapeno out, a little bit of red wine vinegar, and then I’ve just
got some cilantro and some pecans that I toasted up in a dry skillet for about a minute.
Ok, alright, so you could totally serve this warm like I am about to do right now, but
like I said before, you can also put it in the fridge and it keeps for several days,
so you can just kind of eat it for lunch whenever you want to.
Ok, I am going to give it a wee taste.
Mmmmmmmmm!
Oh man!
The toastiness of the roasted vegetables, especially those green onions and the vinegar,
and the jalapeno in there and the nutty little nuts, the nutty nuts and the quinoa.
This is an excellent salad.
Look how pretty that is.
It’s lovely.
It’s wonderful.
It’d be great to take to a party or a potluck or anything where you have to bring a dish
because everyone loves it.
Alright, well I hope you try this recipe.
If you have any questions about anything, just leave them in the comments below and
I’ll get to them as soon as I can.
Thanks everyone so much for watching and I hope ya’ll have a great weekend.
Bye!
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