Fresh Quinoa Veggie Salad
- Vegetable recipes
- Vegetarian
- Easy recipes
The light texture of quinoa makes this high-protein ancient New World grain quite appropriate in salads. Use South American light-coloured quinoa or the nutty brown quinoa harvested from Saskatchewan.
Ingredients
- 2 cups (500 mL) quinoa
- 1 carrot, diced
- 1 stalk celery, diced
- 1 white turnip, diced
- 3 tomatoes, diced
- 1 cup (250 mL) diced cucumber
- 3 green onions (white parts only), chopped
- 1/4 cup (60 mL) chopped flat-leaf parsley
- 2 tbsp (30 mL) chopped fresh mint
- 1/4 cup (60 mL) lemon juice
- 1 tbsp (15 mL) red wine vinegar
- 1 clove garlic, pressed or minced
- 3/4 tsp (4 mL) salt
- 1/4 tsp (1 mL) black pepper
- Dash hot pepper sauce
- 1/3 cup (75 mL) extra-virgin olive oil
Preparation
In fine sieve under cold running water, rinse quinoa. Drain and place in saucepan along with carrot, celery, turnip and 3-1/2 cups (875 mL) water; bring to boil. Reduce heat; simmer until quinoa is tender and liquid is absorbed, about 20 minutes. Transfer to bowl; fluff with fork and let cool. Add tomatoes, cucumber, onions, parsley and mint.
In small bowl, whisk together lemon juice, vinegar, garlic, salt, pepper and hot pepper sauce; whisk in oil. Toss with salad.
Makes 6 to 8 servings.
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