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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 7 |
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This is a riff on several quinoa salad recipes I've seen around. It's definitely just the basics - feel free to add whatever you like. The gourmet deli I worked at used the lemon vinaigrette with cherry tomatoes, cukes, bell peppers, and chickpeas; I like it with toasted almonds and raisins as listed below. Enjoy! Ingredients:
1 cup quinoa |
2 cups water |
1/3 cup lemon juice (can add more to taste) |
1/2 cup olive oil |
1 garlic clove, chopped fine (optional) |
salt and pepper |
2/3 cup raisins, chopped if large |
1/2 cup almonds, toasted |
2/3 cup parsley, chopped small |
1/2 cup red onions or 1/2 cup scallion, chopped fine |
Directions:
1. Rinse the quinoa to remove the bitter coating. Cook quinoa according to package directions (bring quinoa and water to a boil, then cover and reduce to a simmer until all water is absorbed: about 10 minutes.).
2. Fluff quinoa with a fork and allow to cool to room temperature while you make the dressing.
3. Dressing: whisk olive oil into lemon juice and add garlic, if using. Add a big pinch of salt and ground pepper. Taste at this point - it will be sharp but add more salt if needed.
4. Mix dressing into quinoa and add raisins, almonds, parsley, and onion/scallion. Mix thoroughly and taste again for seasoning; the flavors will mellow a bit in the fridge.
5. Cool thoroughly and serve - this salad actually tastes better the longer it sits.
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