Vegetable Quinoa Salad
Preparation Time: 15 minutes
Cooking Time: 10 to 20 minutes
Makes: Serves 10
Quinoa (pronounced keen-wa) is an ancient grain from South America that is considered a complete protein. It can be used in any recipe in which you would use rice, and can be served hot or cold. It is easy to cook.
|Quinoa, well rinsed and drained||250 mL||1 cup|
|Cold water||500 mL||2 cups|
|Large Sprigs Italian (flat-leaf) parsley (leaves only), chopped||2||2|
|English Cucumber, chopped||1/4 Cucumber||1/4 Cucumber|
|Chopped Red, Green, Yellow or mixed bell peppers||75 mL||1/3 cup|
|Extra-virgin olive oil||45 mL||3 tbsp|
|Freshly squeezed lemon juice||25 mL||2 tbsp|
|Hot pepper flakes (optional)||7 mL||1 1/2 tsp|
|Salt||2 ml||1/2 tsp|
|Freshly ground black pepper||2 mL||1/2 tsp|
|Dried lavender flowers (optional)||2 mL||1/2 tsp|
- In a medium saucepan, over medium heat, bring quinoa and water to a boil. Reduce heat and boil gently for 10 to 15 minutes or until the white germ separates from the seed. Cover, remove from heat and let stand for 5 minutes. Remove lid, let cool and fluff with a fork.
- Meanwhile, in a large bowl, combine tomatoes, parsley, cucumber and bell peppers. Stir in cooled quinoa.
- Prepare the vinaigrette: In a small bowl, whisk together olive oil, lemon juice, hot pepper flakes (if using), salt, pepper and lavender (if using).
- Pour vinaigrette over salad and toss to coat.
Source: Recipe reprinted with permission of Dietitians of Canada from Simply Great Food, published by Robert Rose Inc, 2007 http://www.dietitians.ca/eatwell