Quinoa for the quiche

I know that some sort of quiche will be on the menu at the Farmhouse Retreat. That is a must. Being September, I feel like everything besides asparagus and rhubarb is in season.

I've posted about quiches before on done-well, so nothing new to share. I'm not even sure I'll practice before the retreat. But I have been keeping an eye out for interesting salads to accompany the quiche.

Although my recipe for a quiche is relatively light, (I prefer milk to cream, and don't like a lot of cheese in the filling,) it is still a plateful of deliciously flaky, buttery pie crust. So I always find the side salad needs to be light, acidic, and colourful.



My go-to salad with a quiche is arugula. Arugula plus whatever I have in the fridge. Oh, I have nothing else in the fridge? Then plain arugula with salt, pepper, vinegar and olive oil. Yum.

But that's no fun for a retreat of crafty ladies.

The Mexican quinoa salad that I made at my birthday picnic is an obvious choice.  It's tangy and colourful, light and healthy. A great make-ahead. It's even good spicy.



But I'm reminded of another quinoa salad I tried recently from la prep, a Montreal based fresh and healthy mini-restaurant. The salad had deliciously tangy marinated hearts of palm, artichoke hearts, mushrooms, chickpeas and parsley, all surrounded by crunchy al dente quinoa.

With a couple revisions to accommodate my pantry, this white bean quinoa salad is still light and refreshing, but filled with healthful ingredients.





Two vastly different quinoa salads. Both equally tasty. Go make them both and tell me which you like better. And then imagine it alongside a fluffy cauliflower and roasted red pepper quiche. Ooo, or maybe a caramelized fennel and onion quiche. Or! a spinach and wild mushroom quiche! Man, oh man, I'm excited for lunch at the retreat...


Mexican Quinoa Salad


1 cup quinoa
1/4 cup super finely diced red onion
1 cup corn niblets (If corn is in season, cook and cut the kernals off a few cobs of corn, otherwise, I choose canned)
1 tomato, diced (or 1/2 cup cherry tomatoes)
2 limes
handful of chopped cilantro
generous amount of salt

Add quinoa to 2 cups of boiling water. Salt, reduce heat to medium-low, and cook until water is absorbed.

Prep the rest of your ingredients while the quinoa is cooking, and add to a large bowl.

When quinoa is cooked, remove from heat and let sit for 5 minutes before fluffing with a fork. Salt and add the juice of one lime.

Add the quinoa to the tomato corn mixture. Squeeze the juice of the remaining lime; taste and adjust seasoning.

Chill in the fridge for one hour before serving. I find it tastes best at room temperature.

Tangy White Bean and Quinoa Salad


1 cup quinoa
1 jar (170 mL) marinated artichoke hearts
1 jar (200 mL) marinated mushrooms, reserve liquid
1 can (540 mL) white kidney beans, rinsed
2 tbsp fresh chopped chives
1 handful arugula

Add quinoa to 2 cups of boiling water. Salt, reduce heat to medium-low, and cook until water is absorbed.

Remove from heat and let sit for 5 minutes before fluffing with a fork.

Add half the liquid from the jar of marinated mushrooms.

Add the aritchoke hearts, mushrooms, white kidney beans, chives and arugula. I like to go easy on the arugula so it's acting more like an herb than the leaf of a salad.

Salt and pepper to taste.