I am not a happenstance quinoa eater. I know it is packed with protein and fiber so I try to work it into our diet, but I can’t say I dive into a bowl of steaming quinoa like I would say pasta, risotto, or really any other grain.
The only way I enjoy quinoa is cold in a refreshing salad with chunks of feta cheese, cubes of cucumber and a few briny olives, but in the winter time I’m usually searching for something to warm me up, not cool me down.
So I took the idea of quinoa tossed with a vinaigrette, but served it immediately while it was still warm turning a summer salad into a snowbound stand-by. Instead of crisp cucumbers and cheese to round things out I like the idea of heartier corn and a little bite from some freshly sliced scallion.
This is a very simple side dish that could easily complete a pan-seared pork chop or roasted chicken breast. You can make the vinaigrette ahead of time and then all that’s left is to boil some water, slice some scallions, and give yourself a pat on the back for making a truly delicious blizzard-worthy meal that you can feel good about eating.