So, I decided to try this as a beachy appetizer... I do think it could be a side as well... so I might post another recipe when we get back from our two vacations!
I made this today for dinner tomorrow night with 6 of us Sleesmans. We are all running and I thought quinoa would be a good source of nutrients the night before the race... it was very fun to make as it had lots of chopping.
Some modifications: I used both mint and parsley, and I cooled the quinoa on wax paper before I mixed it into the rest of the ingredients. The first picture is mis en place for the salad... except I had already chopped the tomato... the rest are just pictures along the way. Bon Appetite!
Ingredients
- 1 3/4 cups water
- 1 cup uncooked quinoa
- 1/2 cup coarsely chopped seeded tomato
- 1/2 cup chopped fresh mint or parsley
- 1/4 cup raisins
- 1/4 cup chopped cucumber
- 1/4 cup fresh lemon juice
- 2 tablespoons chopped green onions
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons minced fresh onion
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Preparation
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
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