Recipe Links
Quinoa Salad
Quinoa Salad Ingredients:
* 1 cup quinoa
* 1 1/2 cups cold water
* 1/2 tsp salt
* 1 cup snow peas, shell peas, celery, or green beans
* 1 - 2 small carrots, peeled and sliced thin
* 1/2 green or red pepper, sliced thin
* 1 medium ripe tomato
* 1 medium cucumber, peeled and diced
* 1/4 cup chopped fresh parsley, cilantro, or basil
* 1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
* Options: Chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, fresh mint
Dressing:
* 2 Tbsp freshly squeezed lemon juice
* 1/4 cup olive oil
* 1/2 tsp salt
* Fresh ground pepper
* Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
Quinoa Salad Directions
1. The quinoa can be made ahead of time and refrigerated if you like
2. Soak the quinoa 15 minutes in cold water
3. Rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer
4. Place in 2 qt pot with the water, salt and oil
5. Bring to a full boil
6. Cover the pot, let boil another minute, turn the heat down to very low, and cook for 15 minutes
7. Remove from heat and allow to sit five minutes with lid on
8. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the quinoa quickly
9. Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
10. Chop the tomatoes, herb and cucumber
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine veggies, walnuts, quinoa and dressing in a large bowl
13. Cover and chill
* 1 cup quinoa
* 1 1/2 cups cold water
* 1/2 tsp salt
* 1 cup snow peas, shell peas, celery, or green beans
* 1 - 2 small carrots, peeled and sliced thin
* 1/2 green or red pepper, sliced thin
* 1 medium ripe tomato
* 1 medium cucumber, peeled and diced
* 1/4 cup chopped fresh parsley, cilantro, or basil
* 1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
* Options: Chopped scallions, dried unsweetened cranberries, raisins or apricots, Greek olives, minced jalapeno pepper, fresh mint
Dressing:
* 2 Tbsp freshly squeezed lemon juice
* 1/4 cup olive oil
* 1/2 tsp salt
* Fresh ground pepper
* Options: Pinch of cayenne, garlic powder or fresh minced garlic, minced fresh or dried ginger
Quinoa Salad Directions
1. The quinoa can be made ahead of time and refrigerated if you like
2. Soak the quinoa 15 minutes in cold water
3. Rinse thoroughly, pour off most of the water and drain through a large fine mesh strainer
4. Place in 2 qt pot with the water, salt and oil
5. Bring to a full boil
6. Cover the pot, let boil another minute, turn the heat down to very low, and cook for 15 minutes
7. Remove from heat and allow to sit five minutes with lid on
8. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools the quinoa quickly
9. Steam the carrots and green veg for 5 minutes or until tender-crisp, drain, rinse in cold water and drain again
10. Chop the tomatoes, herb and cucumber
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine veggies, walnuts, quinoa and dressing in a large bowl
13. Cover and chill