Totally Random Quinoa Salad
Some ingredients just go together:
Lime and coconut
Honey and lavender
Chocolate and peanut butter
Last night’s dinner had a total of zero ingredients that go together. I literally pulled things out of cabinets and shelves at random to come up with this quinoa salad.
To start, I cooked the quinoa in my rice cooker, and added a teaspoon of dried rosemary and a few dashes of truffle salt to the water while it cooked so the quinoa would be infused with a nice rosemary-truffle flavor. How’s that for a new combo? I just thought it’d taste good, so I went with it.
Once the quinoa had cooked and cooled (overnight in the fridge), I added in a diced lone red pepper that was hanging out in the produce drawer, and diced two squares of teriyaki tofu. So now we have a truffle-rosemary-teryaki thing going on.
For a dressing, I poured in half of a bottle of champagne vinaigrette dressing I had used for this recipe, and then for some crunch and sweetness I added in about 1/3 cup crushed cashews and 1/3 cup chopped dried cranberries. Here is the flavor profile:
And somehow…somehow they all worked together. Or maybe it was just because Funk and I were exceptionally hungry when we ate it. I wouldn’t go serving this dish to a dinner party of Food Network Star finalists, but it worked for us.
What random ingredients do you like to pair together?