|
Tuesday, 15 April 2008 |
quinoa salad
|
 |
Sort of like tabbouleh, only made with quinoa (pronounced “keen-wah”), this salad is a great lunch dish. Serve it with sandwiches, burgers, hot dogs, grilled sausages—whatever is on the menu. It doubles or triples to serve a crowd.
|
serves 6
|
prep time: 15 minutes |
cook time: 15 minutes, plus cooling |
1 cup quinoa (regular or “Inca red”)
2 cups low-sodium broth or water
2 celery stalks
3 green onions
1/2 bunch parsley
1 cup cherry tomatoes
1/4 cup drained capers
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
1 small Meyer lemon or regular lemon
salt and pepper
|
Cook the quinoa in broth or water according to package (10 to 15 minutes). Remove from heat and transfer to a bowl (if the quinoa is still a little moist, drain it in a fine sieve first). Let cool completely.
While quinoa is cooling, finely dice the celery and put it in a large bowl. Thinly slice the green onions, using both white and green parts, and add to celery. Finely chop the parsley, discarding stems. Cut each cherry tomato in half. Add parsley, tomatoes, and capers to bow with celery. In a measuring cup, whisk the vinegar and mustard together with a fork. Whisk in the olive oil. Pour this over the ingredients in bowl and let stand until quinoa is cool.
Add cooled quinoa to the bowl of vegetables, then grate the zest of the lemon directly into the bowl. Squeeze juice from half the lemon over all. Stir everything well and season with salt and pepper; taste and add more lemon juice and salt if desired. Serve, or chill up to 1 day. |
To make this a complete meal: Take this on a picnic with my stuffed summer sandwich.
|
|