Prep Time: 15 minutes
Cooking Time: 30 minutes
Yield: serves 4
Ingredients:
- 1 cup quinoa, thoroughly rinsed and drained in fine mesh strainer
- 1 cup water
- sea salt, optional
- sliced or chopped cucumber
- minced red onion
- chopped fresh scallion
- chopped fresh mint
Dressing:
- juice of several lemons
- extra-virgin olive oil
- sea salt
Directions:
- Bring rinsed and drained quinoa to a boil with water and salt.
- Cover and reduce to low heat. Cook for 20-25 minutes until water has absorbed.
- Fluff quinoa with a fork or spoon and transfer to bowl.
- Meanwhile, make lemon vinaigrette by combining lemon juice, olive oil and salt to taste (essentially, 2 parts juice to one part oil).
- Combine all ingredients and refrigerate salad until chilled.
Variations:
Add cubed, cooked beets, cucumbers, blanched carrots, broccoli or cauliflower florets, halved cherry tomatoes, snap peas, corn kernels or any other colorful vegetable you feel is appropriate (beets will turn quinoa slightly pink).
Substitute apple cider vinegar for lemon juice and add dijon mustard for zing.
Add umeboshi plum vinegar to the dressing for a pungent flavor.
Add freshly chopped basil or dill to the salad for freshness.
