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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.

colorful fresh quinoa salad

you’ll need:

  • 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)
  • salt
  • olive oil for seasoning

how- to:

  1. rinse the quinoa under cold water and strain.
  2. 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.
  3. 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.
  4. move pot from heat source, and stir quinoa with a fork, to air the seeds and separate them (they tend to stick together).
  5. in a salad bowl, mix together the quinoa, parsley, mint, scallions, and cranberries.
  6. 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….
  7. season salad with lemon (lots), salt, and olive oil.

bon appetite !

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