I’d like to say that this recipe was inspired by one of my favourite childhood cartoons, Inspector Gadget (and his “Go-Go Gadget Arms”), but it is in fact due to the brand of Quinoa (pronounced “Keen-wah”) mix called Go Go Quinoa.
I discovered the Go Go Quinoa Granissimo 5 Grains mix earlier this year while perusing, what I jokingly call, the “Freaky People Aisle” at Winners – the section where you find all the organic/natural and Gluten-Free items. I picked up a package of this mix and it sat in my cupboard for months before I decided to test it out. There was a recipe on the back for a Granissimo Fiesta Salad which looked really good but I decided to modify it a bit, and the result was fantastic! The mix itself is gluten-free, vegan and organic. Unfortunately at the time I didn’t have the organic version of the other ingredients in the recipe, but you could easily make this recipe completely organic (provided that you live in an area where you have access to organic groceries).
After the successful completion of the first Go Go Quinoa Salad, I decided to return to Winners to stock up on more of the mix. The thing that I’ve come to discover about the Freaky People Aisle at Winners is that it is always random and you’re never guaranteed to consecutively find a particular item. I’ve went looking for an item only to discover that a different item that I’ve tried before has been restocked (which I would advise picking up as many of the items as you can when you see it) and the item that I’m looking for is no where to be seen. Having no luck at Winners, I decided to buy a small stash of the mix online. I decided to see if the product was available from Well.ca, a Canadian online health, beauty, and baby products store. The mix is $6.69 per package and the website offers free shipping in Canada 🙂
The Granissimo Fiesta Salad calls for raw vegetables and toasted sliced almonds but I decided to sauté my version. I decided to substitute in a regular onion for a red one, a sweet potato instead of orange pepper, yellow pepper for corn, and black beans for raisins. I also left out the fresh cilantro or parsley because I didn’t have any at the time.
1 cup of Granissimo
2 3/4 cups of vegetable broth
1 onion thinly sliced
1 garlic clove finely chopped
1 small sweet potato diced
1 yellow pepper
1 red pepper
1/2 can of black beans (I keep the other half for a chimmichanga recipe)
1/2 cup slivered almonds (make sure they are gluten-free)
3 tablespoons of olive oil
3 tablespoons of balsamic vinegar
Juice of one lime
In a medium pot, cook Granissimo in broth until most of the liquid is absorbed. Set aside and let cool to room temperature. In a frying pan, fry vegetables and slivered almonds. In a salad bowl, mix the oil, lime juice and balsamic vinegar. Add all of the ingredients and cooked mix. Refrigerate until time to serve.
You could easily serve this recipe warm if you wish (which is what I did once when I was pressed for time) and my guy says that he prefers it this way. Either way, the result is delicious! 🙂