As promised, here is my recipe for a delightful cold salad with Quinoa!
Summer Quinoa Salad
2 cups Water or Vegetable Stock
1 cup uncooked Quinoa
2 cups cherry tomatoes, corn, cucumber, red peppers, etc.
2 tablespoons lemon juice
2 tablespoon balsamic vinegar
3 tablespoons olive oil
½ cup chopped parsley
1. Combine water and quinoa in medium sauce pan; bring to a boil and reduce heat. Cook until the water is absorbed and the quinoa is tender. Fluff the quinoa with a fork and allow it to cool.
2. In a serving bowl, combine the rest of the ingredients, reserving the chopped parsley; season with salt and pepper.
3. Toss in the cooled quinoa and parsley.
Serve chilled, or at room temperature.
You may have noticed that I was a little vague regarding the vegetables... that was on purpose. Be creative!
Quinoa goes great with stone fruits, roasted zucchini and summer squash, roasted butternut and acorn squash, diced green tomatoes, spring garlic... take a look in the produce aisle (or your backyard garden) and GO NUTS!