30 January 2011

Toasted Quinoa Salad with Lemon and Herbs

I made this for book club last night (along with Chocolate Eclairs, but that is another post), and most liked it, but I think that quinoa is an acquired taste.  I love it. This dish was fresh, citrusy, and refresting.  I really like it!
Toasted Quinoa Salad with Lemon and Herbs
 2 tsp olive oil, extra-virgin, divided   
10 oz uncooked quinoa   (I used red quinoa)
1 1/4 cup(s) water   (I used 1 C chicken broth +1/4 C water)
1/4 cup(s) fresh lemon juice, about the juice of 2 lemons   
2 tsp lemon zest, about the zest of 1 lemon   
1/4 cup(s) parsley, fresh, chopped    (I used 1/8C + 1/8 C Cilantro)
1/4 cup(s) watercress, fresh, chopped    (I did not use this)
1 Tbsp thyme, fresh, fresh, chopped   (I used a little less and the dried version that I had in the house)
2 stalk(s) celery, diced (medium)   
1 medium cucumber(s), diced   (I peeled it first)

Heat 1 teaspoon of oil in a nonstick skillet over medium heat. Toast quinoa in oil until fragrant, about 5 minutes. Add water; cover, reduce heat to low and let steam for 15 minutes.

    Place toasted, steamed quinoa in a large bowl and add remaining ingredients; mix well. Let mixture rest for 15 minutes to an hour to allow flavors to combine. Serve at room temperature. Yields about 1 cup per serving. 

    5 pts+/serving

    1 comment:

    1. Quinoa is one of my favs. In fact, I just made a salad with some and some lentils!


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