Quinoa Salad Recipe & GOYA Foods Cookbook Giveaway

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A couple of weeks ago, I received some GOYA products and a collection of recipes to try out some healthy, tasty and affordable Latin cooking.  The Best of la Cocina GOYA cookbook is a resource for building a better plate, that plate specifically being the MyPlate nutrition guide by the USDA.  Printed in both English and Spanish, this little cookbook is packed full of balanced meal ideas from around Latin America – including Mexico, Central America, South America, the Caribbean, Spain and beyond!

I haven’t done much Latin inspired cooking, and so I was a bit timid on making something from the book.  I was sent a package of quinoa and some olive oil from GOYA to try out one of the recipes.  

I thought with a few changes my family might eat the GOYA Quinoa Salad featured in the book.  One of the ingredients in the salad is their Sazonador Total, which is a blend of spices.  I couldn’t find it in our store, and so replaced it with garlic salt when I made the recipe.  I also left out the Jalapeño pepper as that’s just way too much heat for my family!

I’ve never cooked with quinoa before, so this was an adventure in cuisine for me.  

Following the recipe I made sure to rinse and drain the quinoa before cooking.

After cooking the quinoa and setting it aside to cool, I worked on getting the rest of the ingredients together.  The green of the scallions and cilantro and the red of the tomatoes make the quinoa dish look so pretty!

When it was all done we ate it alongside some fish for dinner.

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Quinoa Salad

Adapted from The Best of la Cocina GOYA

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Ingredients
1 chicken flavored bouillon cube
1 cup GOYA Quinoa, rinsed and drained
1/2 cup finely sliced scallions
1/2 cup of canned diced petite tomatoes, drained
1/4 cup lemon juice
1/4 cup GOYA Extra Virgin Olive Oil
1 tablespoon garlic salt
1 tablespoon finely chopped fresh cilantro

Directions
1. Bring 1 1/2 cups of water and the chicken bouillon to a boil.  Add quinoa; return water to a boil.  Reduce heat to medium low.  Cook, covered until water is absorbed and quinoa is tender, 14-18 minutes.  Remove from heat and let cool.

2. Mix cooled quinoa, scallions, tomatoes, lemon juice, olive oil, garlic salt, and cilantro until combined.  Served chilled or at room temperature.

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I’m eager to try some more dishes with this ‘super grain’ and find other ways to cook it to my family’s liking so that I can add it to our menu more frequently.

What’s your favorite way to cook quinoa?

I received samples of GOYA products to recreate this recipe, however all the points and views are my own.

One reader will win a copy of The Best of la Cocina GOYA cookbook. 

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