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Quinoa Salad Recipe




Source of Recipe


Marcie Dingerson


Recipe Introduction


Origins Unknown


List of Ingredients




3/4 cup quinoa
1 1/2 cups water
1 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
1/2 cup cucumber, peeled, seeded & diced small
1 (15 ounce) can garbanzo bean, drained
1 tablespoon fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup golden raisin
2/3 cup almond or hazelnut, toasted & chopped
1/4 cup green onion, thinly sliced
1/4 cup carrot, grated
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper


Recipe



Rinse quinoa in cold water; drain well.

Combine quinoa with water in a medium-sized saucepan,
bring to a boil, then reduce heat to a simmer and
cover with a tight-fitting lid.

Cook for 15 minutes or until all water is absorbed.
(Or, you may cook in rice cooker. Use same proportions
as above.).

Remove quinoa from heat and let stand, covered, for
10 minutes.

Remove lid, fluff with fork, and cool quinoa to room temperature.

Combine cooked quinoa with the rest of ingredients,
toss well, and enjoy!