This salad makes a perfect summer meal, and is a good source of complete protein, vitamins and minerals. Alter to taste – walnuts go well with quinoa, but toasted sunflower seeds or cashews would also be good.
We would add a can of beans, perhaps cannellini, to make this salad go further and feel more like a ‘main’ dish.
1 cup quinoa
1 1/2 cups cold water
1/2 tsp salt
1 cup snow peas, celery, or green beans
1 -2 small carrots, sliced thinly
1/2 green or red pepper, sliced thinly
1 tomato
1 cucumber, diced
1/4 cup chopped fresh parsley, basil or coriander
1/2 cup chopped walnuts, toasted
sunflower seeds or toasted cashews
Optional: Olives, fresh mint, jalapenos, scallions, raisins, or apricots
Dressing
2 Tbsp freshly squeezed lemon juice
1/4 cup olive oil
1/2 tsp salt
fresh ground pepper
Options: pinch of cayenne pepper, minced garlic, or minced ginger
Method
Soak the quinoa for 15 minutes in cold water
Rinse thoroughly, pour of most of the water and drain through a large fine mesh strainer
Place in a large saucepan with the water, salt and oil
Bring to the boil, then turn the heat down to very low, cover and cook for 15 minutes.
Add the remaining ingredients and mix in the dressing. The quinoa can be made ahead of time and refrigerated overnight if necessary.
Recipe courtesy of Savvy Vegetarian