No Croutons Required - Quinoa

The challenge for November was to come up with a soup or salad featuring the mighty quinoa. Please do cast your vote in the comment section or via email. Please note that my submission is not eligible for voting. Thanks to everyone who submitted an entry this month.

Our first entry comes from Tigerfish of An Escape to Food who submits this tempting Butter and Black Pepper Mushrooms with Quinoa & Brown Rice Salad. Who could possibly resist this combination of quinoa, King/Trumpet Oyster mushrooms, butter, sea salt and black pepper? (California, USA)

Johanna of Green Gourmet Giraffe is up next with this most healthy and pretty Curried Quinoa, Chickpea and Red Lentil Soup. Onion, carrots, celery, garlic, ginger, curry powder, promite, seeded mustard, chili paste, smoked paprika, lentils, veggie stock, tomatoes, chickpeas, quinoa with a dollop of yogurt are combined for a meal fit for a king and queen. (Melbourne, Australia)

Mango Cheeks of Allotment 2 Kitchen submits this lovely Spiced Quinoa Salad with Chickpeas and Mango Chutney. Quinoa, chili flakes, baby spinach, chickpeas and mango chutney make for one healthy dish indeed that is a complete and balanced meal. (West of Scotland, UK)

Susan of Holly Grove Kitchen enters this month with a mouthwatering Quinoa, Courgette and Dolcelatte Salad. Quinoa, Courgette, red onion, cherry tomatoes, red chili, dolcelatte, red wine vinegar and olive oil are tossed together to create this wonderful salad that could not fail to please lovers of this most delicious grain. (Shropshire, UK)

Janet of Taste Space contributes this gorgeous Black Bean and Tomato Quinoa Salad. Black beans, quinoa, tomatoes, green onions, fresh mint are combined and dressed with lime zest, fresh lime juice, olive oil and maple syrup. This Mexican salad could easily become a favorite in my household. (Toronto, Ontario, Canada)

My contribution this month is this Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds. Quinoa, toasted almonds, baby spinach, red onion, feta cheese, and pomegranate seeds are drizzled with a dressing of red wine vinegar, olive oil, honey and Dijon mustard. If you want to wow your dinner guests, this is the salad to serve. (London, Ontario, Canada)

Vanessa of Sweet Artichoke submits this most appetizing Quinoa, Chickpea and Fennel Salad. Caramelized fennel with cider vinegar is combined with quinoa, chickpeas, chillies, freshly squeezed lemon juice, fresh coriander, fresh dill, fresh mint, olive oil and cumin. How could I resist trying this dish? (Switzerland)

Valerie of City|Life|Eats enters the fray with this most delicious Chickpea Quinoa Salad (Gluten-Free, Vegan, Nut-Free, Soy-Free). Quinoa, chickpeas, fresh lemon juice, olive oil and parsley are here presented as a complete and healthy meal. Certainly a comforting dish as winter sets in. (Washington, DC, USA)

Our final entry is from Susan of The Well Seasoned Cook. This lovely and unique Vegetarian Avgolemono Soup with Quinoa begins with vegetable broth, which is then transfered to a a mixture of eggs and lemon juice. Quinoa is then added and the soup is garnished with grated carrot and fresh dill. If you want to impress your dinner guests, this is surely an ideal choice to include on the menu. (New York, USA)

Jackie will be hosting the next edition of No Croutons Required. Check back at the beginning of the month for the theme.