Toasted Quinoa Salad
Makes about 6 cups
1 cup quinoa
2 cups water
1 teaspoon fine salt, divided, or to taste
2 tablespoons red wine vinegar
2 tablespoons freshly squeezed lemon juice
1 teaspoon honey
1/2 teaspoon freshly ground black pepper
3 tablespoons extra-virgin olive oil
1/2 cup teardrop or grape tomatoes, sliced in half lengthwise
1/2 cup peeled and finely diced cucumber
1 medium red bell pepper, finely diced
1/3 cup thinly sliced green onion tops (I use red onion, finely diced)
2 tablespoons finely chopped fresh flat-leaf parsley
1 tablespoon finely chopped fresh mint
3/4 cup crumbled feta cheese (or goat cheese)
1. Place a medium saute pan over medium heat; add the quinoa to the dry pan, and toast the grains until they are light brown, about 3 to 5 minutes. 2. Place quinoa and water in a saucepan; bring to a boil. Add 3/4 tsp salt, and immediately reduce the heat to a simmer; cover and cook until all of the water is absorbed, about 10 to 15 minutes. The quinoa is done when it appears translucent and tender. 3. Whisk together the vinegar, lemon juice, honey, pepper, remaining 1/4 tsp salt and oil. Pour over warm quinoa, and stir to combine. Place in a large bowl, and allow to cool. When cooled completely, add the tomatoes, cucumbers, red peppers, green onions, parsley, and mint; gently toss to evenly distribute the ingredients throughout the salad. Sprinkle with feta and serve chilled, or at room temperature. I have also added avocado or raw cashews. YUM!!!
Bon Appetit!
Victoria Lynn
