Tuesday, February 12, 2013

Quinoa Salad

1 c. quinoa, soak for 15 minutes, rinse and drain
3/4 c. cold water
Bring quinoa and water to a boil in saucepan, turn heat to low and cover with a lid. Simmer 20 minutes, then turn off heat and let cool for 10-20 minutes. Refrigerate for 2-3 hours.

Toss a variety of chopped veggies into chilled quinoa. I used the following:
1/2 c. cucumber, chopped
1 small can sliced olives
1/2 red pepper, chopped
2 green onions, chopped
1 can chickpeas, drained and rinsed
1/2 c. cherry tomatoes, chopped
1/2 c. edamame
1/2 c. sliced carrots

Whisk together Dressing and toss with quinoa and veggies:
1/4 c. olive oil
2 T. fresh squeezed lemon juice
1-2 t. Dijon mustard
Salt and fresh cracked black pepper

Serve over a bed of kale or other greens.

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