Herbed Quinoa Salad
Servings
2Serving size
about 1 1/2 cupsThis recipe can easily be multiplied and makes great leftovers. It will keep well, refrigerated, 3-4 days.
Ingredients
| 1 1/2 cup Water |
| 1/2 cup Quinoa, uncooked |
| 1 Large stalk Celery, raw (finely diced) |
| 1 large Carrots, raw (finely diced) |
| 1 large Green onions (minced) |
| 2 Tbsp. Fresh oregano (minced) |
| 1/8 tsp. Salt |
| 1/4 tsp.. Ground cumin |
| 1 to taste Black pepper |
| 1 1/2 Tbsp. Olive oil |
| 1 tsp. Red wine vinegar |
Instructions
When the water boils, add the quinoa, stir, and reduce heat to simmer.
Cook the quinoa for about 15 minutes or until the water has evaporated. Remove from heat and cover, then let stand for ten minutes.
Place the cooked quinoa in a bowl and chill thoroughly.
After the quinoa has chilled, add the celery, carrot, green onion, thyme, salt, cumin, pepper, olive oil, and red wine vinegar.
Fold together, chill, then serve.
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
This salad is perfect almost any time as an all-purpose side dish.
You can use red or black quinoa for a slightly chewier texture than white quinoa.
Likewise, you aren’t restricted to these veggies. Using shallots for the green onions, parsnips for the carrots or peppers for the celery will really mix up the variety. The same holds true for the herbs. The fresh oregano is great, but you can use dried herbs such as about 1/2 teaspoon dried thyme, 1/8 teaspoon dried tarragon, or 1 teaspoon dried oregano.