Why do you need to turn and flip sausage over in a skillet so it is evenly browned? Put the links in the basket and let the air fryer take care of the browning. On those busy mornings, this straightforward “how to” will save you time.
| Prep Time: | 20 mins |
| Cook Time: | 20 mins |
| Additional Time: | 1 hr 20 mins |
| Total Time: | 2 hrs |
| Servings: | 10 |
| Yield: | 5 cups |
Ingredients
- 1 ½ cups quinoa
- ¼ teaspoon salt
- 3 ½ cups water
- 1 bunch green onions, chopped
- ¾ cup chopped celery
- ½ cup raisins
- 1 pinch cayenne pepper
- 1 tablespoon vegetable oil
- 1 tablespoon distilled white vinegar
- 2 tablespoons lemon juice
- 2 tablespoons sesame oil
- ⅓ cup chopped fresh cilantro
- ¾ cup chopped pecans
Instructions
- Bring the quinoa, salt, and water to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until the quinoa is tender, 20 to 25 minutes. Once done, scrape into a large bowl, and allow to cool for 20 minutes. Stir in the green onions, celery, raisins, cayenne pepper, vegetable oil, vinegar, lemon juice, and sesame oil. Allow to stand at room temperature for 1 hour to allow the flavors to blend. Stir in the cilantro and pecans before serving.
Reviews
I found this salad very bland. It is edible but I won’t make it again. It needs more flavour.
i will make this again
Fantastic! As long as you ditch the cilantro. I legitimately enjoy eating this salad.. without the cilantro.
I used coconut oil instead of vegetable oil. Super healthy! I didn’t give 5 *’s bc my man didn’t love it, but he’s picky.
I would recommend only 1 Tbl of the sesame oil. That was plenty. I added some cranberries that I gently cooked with a little stevia and some fresh sliced strawberries. It was very good. This is a keeper.
This recipe was a hit at the baby shower. I added some sautéed mushrooms — I love mushrooms. Then I hollowed out some small sweet bell peppers and stuffed them with the salad. It looked beautiful and tasted awesome. Many requests for the recipes!
I found it disappointingly bland. I only made a cup of quinoa but kept the seasoning measuments the same. Still, it was very bland in my opinion. I ended up toasting the walnuts and some sunflower seeds, added a couple of pinches of Jamaican curry powder, about a teaspoon or so of light soy sauce, and a teaspoon of raw sugar. It was an improvement.
I enjoyed this, but had to play with a bit before I felt the “wow” factor. Doubled the lemon and sesame and used chili oil rather than cayenne powder. With a dash of curry this was great with cashews and diced dried apricots. This is one of those recipes that offers a a wonderful “base” for whatever fruits, proteins or herbs you are in the mood for.
company wouldn’t even try it.
I made this recipe using craisins and toasted the quinoa for extra flavour. I also used maple balsamic vinegar instead of white and lime juice instead of lemon. My brother, who doesn’t like grains, went back for seconds! I loved this and will definately make it again. Took the leftovers in my lunch the next day and it was even better!!!
Quinoa needs be rinsed well before using, or it will have a bitter taste
This was a huge hit. Left out the cilantro because I don’t like it! I used some dried citron that is usually used for fruitcake. Wow, it was awesome! I will make this again!
This was delicious! I love quinoa. I always try to follow the recipe to the T, but I didn’t have raisins or pecans so I used dried cherries and chopped walnuts instead. The flavors were still really good. This is good as a cold salad too.
Great for lunches!
Don’t try this recipe warm. It was just ok but kinda weird. I cooked the celery and added a few portebella mushrooms to olive oil. After a few minutes I added the pecans. When the quinoa was almost done I added the raisins to it. When it was done, I added the celery mixture, sesame oil, vinegar, lemon juice, pepper and parsley to the quinoa. Let set a few minutes then ate with a piece of chicken, I will see how leftovers are tomorrow but don’t recommend doing the way I did.
I’ve made this recipe many times now that it’s always a hit! I love the taste of the sesame oil combined with the dried fruit. I mix it up with whatever veggies I have on hand…The only problem with the recipe as is is that the amount of water is too much. The quinoa turns out soggy. As a rule of thumb with quinoa, I double the amount of water (to amount of quinoa) and it turns out perfect! Great recipe!
This is 5 stars when I add ingredients for our own tastes. I cut way back on the raisins and the green onions.
Loved it. Used Red wine vinegar, 1/2 of lemon juice, cranraisins, and added fresh asparagus. Will definitely make again.
It was my first time trying quinoa. The appearance is not great and the taste is not what I expected. Eatable but will pass next time
Delicious, great reviews from my whole family. I always sub dried cranberries for raisins, but that was the only substitution I made.
I used 1 c. chicken broth and 2.5 c. water, craisins instead of raisins, almonds instead of pecans, and balsamic vinegar instead of white. While I made some changes, I think the base of the recipe is very solid — as other reviewers have said, most dried fruits and nuts would probably work great in this recipe. I was hesitant about the sesame oil, but it really works!