(recipe) Crunchy Quinoa Salad

[Guest guest]

I have just started my new job as an academic

preschool teacher and I've been trying to come up with

healthy lunch items to take to school each day. I

just finished creating this colorful quinoa salad and

it's soooo good. I can't stop eating it. I hope I

have enough left to take tomorrow.

This recipe is pretty adaptable. Add diced red bell

pepper, onion or scallion, fresh corn, or any herbs

you like to make it your own.

 

Crunchy Quinoa Salad

 

1 cup quinoa

2 cups water

Salt

2 stalks celery, finely diced

1 carrot, finely diced

1 medium cucumber-peeled, seeded and finely diced

5 radishes, finely diced

2 tablespoons finely chopped cilantro

1/4 cup extra virgin olive oil (or less)

juice of 1 lime

juice of 1 lemon

Freshly ground pepper

 

In a medium bowl, rinse the quinoa under cold running

water for 2 minutes; drain. Transfer the quinoa to a

medium saucepan, add the water and 1/2 teaspoon of

salt and bring to a boil. Cover and cook over low heat

until the water is absorbed and the quinoa is tender,

about 15 minutes. Let the quinoa cool competely.

In a medium bowl, gently combine the cooled quinoa,

celery, carrot, cucumber,radishes, and cilantro.

Drizzle the olive oil over the mixtue. Add the lemon

and lime juice and season with salt and pepper. Toss

and serve at room temperature or chilled.

 

 

 

 

 

[Guest guest]

This sounds good. I've not cooked with quinoa before. I should try, with this

recipe.......: ))) Thanks.

Judy

 

 

I have just started my new job as an academic

preschool teacher and I've been trying to come up with

healthy lunch items to take to school each day. I

just finished creating this colorful quinoa salad and

it's soooo good. I can't stop eating it. I hope I

have enough left to take tomorrow.

This recipe is pretty adaptable. Add diced red bell

pepper, onion or scallion, fresh corn, or any herbs

you like to make it your own.

 

Crunchy Quinoa Salad

 

1 cup quinoa

2 cups water

Salt

2 stalks celery, finely diced

1 carrot, finely diced

1 medium cucumber-peeled, seeded and finely diced

5 radishes, finely diced

2 tablespoons finely chopped cilantro

1/4 cup extra virgin olive oil (or less)

juice of 1 lime

juice of 1 lemon

Freshly ground pepper

 

In a medium bowl, rinse the quinoa under cold running

water for 2 minutes; drain. Transfer the quinoa to a

medium saucepan, add the water and 1/2 teaspoon of

salt and bring to a boil. Cover and cook over low heat

until the water is absorbed and the quinoa is tender,

about 15 minutes. Let the quinoa cool competely.

In a medium bowl, gently combine the cooled quinoa,

celery, carrot, cucumber,radishes, and cilantro.

Drizzle the olive oil over the mixtue. Add the lemon

and lime juice and season with salt and pepper. Toss

and serve at room temperature or chilled.