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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 12 |
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This comes from WSU State University. Quinoa (keen-wah) originally came from the Andes Mountains in South America and has a delicious nutty flavor. This grain can be boiled in a large amount of water like pasta or can be simmered like rice. Ingredients:
2 cups cooked quinoa |
6 green onions, chopped |
2 medium tomatoes, seeded and chopped |
1 cup cucumber, chopped |
1/2 cup garbanzo beans |
1 cup parsley, chopped |
3/4 cup corn (optional) |
1/2 cup olive oil |
1/2 cup lemon juice |
2 garlic cloves, minced |
1 teaspoon dijon mustard |
1 teaspoon salt |
ground black pepper |
Directions:
1. Rinse quinoa well with warm water and drain. Quinoa has a natural coating called saponin that works to keep away insects and birds, but can have a bitter taste. Rinsing with warm water removes the saponin. Place rinsed quinoa (1 cup) with a pinch of salt in a pot with 1 3/4 cups water. Bring to a boil, reduce heat to low, cover, and let simmer 15-20 minutes, until the water is absorbed. Fluff with fork before serving. To make salad mix first 7 ingredients together in a large bowl. Mix dressing ingredients together in a small bowl and toss with salad. Place lettuce leaf on each of six plates and top with a mound of quinoa salad.
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