Green Quinoa Salad
Servings
4Serving size
about 1 cupThis recipe can be easily multiplied and is best chilled overnight to really bring out the flavors. Keeps well, refrigerated, for 4-5 days.
Ingredients
| 1 large Green bell peppers |
| 2 Cups Water |
| 1 cup Quinoa, uncooked |
| 3 large Green onions |
| 1/2 cup chopped Fresh parsley (minced) |
| 2 Tbsp. Olive oil |
| 1 Tbsp. White wine vinegar |
| 4 tsp.. Capers |
| 4 tsp.. Pine nuts |
| 1/4 tsp. Salt |
| 1 to taste Black pepper |
Instructions
Place the green pepper in the oven and roast, turning frequently, until blackened on all sides.
Remove and place in a brown paper bag.
Allow it to cool for 10 minutes.
After the pepper is cool, peel and seed it and then finely dice the roasted pepper.
While the pepper is cooling, place the water in a medium sauce pan over high heat. When the water boils, add the quinoa.
Reduce the heat to a simmer. Stir occasionally.
The quinoa will take about 20 minutes to cook. When the water is gone, the quinoa is done.
Place the cooked quinoa in a large mixing bowl and refrigerate until cool.
While the quinoa is cooking, slice the green onions in half lengthwise and then thinly cut them crosswise into half moons.
When the quinoa is cool, add the green onions to the bowl with the green pepper, parsley, olive oil, capers, pine nuts, vinegar, salt, and pepper.
Toss well and chill.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
Roasting the green pepper brings out both the sweetness and the umami taste in much the same way as cooking tomatoes deepens the flavor.
The balance between sweet green peppers, spicy onions and herbaceous parsley is really perfect. Ideally, you should make this a day in advance of when you want to eat it.
The quinoa is perfect chilled but is equally good gently warmed in the microwaved before pairing with grilled salmon or chicken thighs.