Salt Free (or close) Quinoa Salad
Single serving, but you can make larger batch with same proportions. Feel free to increase the ginger and garlic. I made the recipe for “safe” tastes, but use more for myself.
You can use regular balsamic, but the white keep the dish looking cleaner. Try to use some version of balsamic rather than regular vinegar because the sweet undertone really helps make up for lack of salt.
- Half cup leftover quinoa
- Half teaspoon minced ginger
- Half teaspoon minced garlic
- One tablespoon raisins, preferable golden. Or about the same amount of any dried fruit cut into small pieces.
- One teaspoon olive oil (or less if want to cut back)
- One to two teaspoons white balsamic
- About 10 dark olives, cut in half. This makes the dish not quite salt free but is the only item that adds salt. Rinse the olives to get rid of about 40% of their salt.
- One tablespoon raw pumpkin seed (or seed/nut of choice)
- One or two scallions sliced in thin rounds.
Basically, mix everything together. Good for putting in container for simple lunch.
