This quinoa salad is not only pretty on your dinner table, all festive and fancy, but it is also yummy,promises a fiesta right in your mouth. Quinoa had been called, for a good reason, the vegetable caviar.
I found this recipe a long time ago in a magazine, and used it lots and lots.
- 2-3 spoons of coarsely chopped walnuts
- 1 cup quinoa
- 1 teaspoon olive oil
- 2 cups water
- 1 handful parsley, thinly chopped (if your taste buds are out for cilantro, go for it)
- 1/2 cup fresh mint, chopped
- 5-6 scallions (green onions), sliced width-wise
- 2/3 cup dried cranberries
- fresh lemon juice (at least 2 lemons)
- olive oil for seasoning
- rinse the quinoa under cold water and strain.
- heat olive oil in a medium pot and add the quinoa. stir a minute, and add the water. stir again, cover pot with lid, and bring to a boil.
- when water is boiling, lower heat to minimum, cook for 20 minutes, until the water is absorbed in the quinoa seeds. take off the lid, and cook for another 5 minutes.
- move pot from heat source, and stir quinoa with a fork, to air the seeds and separate them (they tend to stick together).
- in a salad bowl, mix together the quinoa, parsley, mint, scallions, and cranberries.
- roast walnuts on a skillet or frying pan, on medium heat, for 2-3 minutes, make sure not to burn them. after cooled a bit, add to the salad bowl. this whole step can be done while preparing the quinoa, just so you know….
- season salad with lemon (lots), salt, and olive oil.
bon appetite !