Rice Wine Quinoa Salad in a Jar

Please refer to this post for more information on salad-in-a-jar recipes!

For the record, I don’t actually measure out “1 tbsp  of _____.” I just provide that as a rough estimate. In actuality, I just pour a little of each and if it looks/smells right, I go with it. I don’t tend to enjoy salads that are drenched in dressing, so everything is really up to you, or “to taste” (one of the best blanket terms). I also forgot to throw in the sugar that I meant to add because I’d already put it away…but feel free! It should make it cooler. This will probably taste more “Asian-inspired” due to the sesame oil (and rice wine vinegar). :X

Originally, I was actually going to make a curry one from theyummylife, but I discovered that I didn’t have white wine vinegar (I do have apple cider vinegar and distilled white vinegar though?), but I’ve never made anything with either of those, so I decided to sub with rice wine vinegar. While I was doing that, I figured I might as well experiment and try it with sesame oil. After all, sesame oil is pretty darn magical and makes everything amazing.

Success!

Rice Wine Quinoa Salad in a Jar

Ingredients:
(Quinoa Pilaf)
-1 cup quinoa
-1 tbsp EVOO
-3 garlic cloves, minced
-1/2 tsp sea salt
-1/2 tsp ground black pepper
(Dressing)
-1 tbsp rice wine vinegar
-1 tbsp sesame oil
-sprinkle of brown sugar
-1 pinch sea salt
-1 pinch freshly ground pepper
(Salad)
-1/4 cup corn, patted dry if wet
-3-4 cherry tomatoes
-dried cranberries
-white button mushrooms, sliced
-mozzarella, shredded
-lean turkey, shredded
-hardboiled egg, chopped
-1 cup packed greens (romaine lettuce, spinach)

Instructions:
1) Cook quinoa in a rice cooker. (I did 1 cup of quinoa to 2 cups of water.)
2) Combine dressing ingredients in bottom of jar, stirring them with a fork. Add 1/2 cup cooked + cooled quinoa pilaf + use a fork to toss with dressing until well combined. Level out quinoa for an even bottom layer.
3) Layer salad ingredients from bottom up. Put a lid on the jar + refrigerate until you’re ready to eat it.

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About Farrah

A frugal, selectively antisocial Family Medicine resident physician with too many interests. Loves...God, family, friends, volunteering and helping others, making others happy, music (especially piano and singing), Tahitian/hula/salsa/pole dancing, aerial silks, learning, writing, cooking, eating, sleeping, lifting weights, playing SNES and DS, photography, editing, window-shopping, gymnastics, kickboxing, BJJ, finding great deals, pyrography, horseback riding, archery, frolicking in the great outdoors...making every moment count.

Posted on October 7, 2012, in Food and tagged , , , , , . Bookmark the permalink. 2 Comments.

  1. I wonder if rice wine, rather than rice wine vinegar would be nice too? Maybe just a splash of lemon juice before seving for the acid bite :)

    • Hmm, I’ve never tried that (this recipe was really just a happy accident, haha), but it sounds like it’d work just fine! :] If you do try that, lemme know how it goes! :D

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