Country Quinoa Salad with Creamy Mint Dressing

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Country Quinoa Salad with " Creamy " Mint Dressing

 

2 1/2 cups vegetable stock or broth

1 1/2 cups quinoa, rinsed and drained

salt, to taste

3 cups shredded romaine lettuce

2 cups halved cherry tomatoes

2 cups peeled and chopped cucumbers

1/2 cups chopped green onions

 

Dressing

1 clove garlic, minced

1 tablespoon Dijon mustard

2 tablespoons fresh lemon juice

2 tablespoons chopped fresh mint

1/2 cup crumbled goat cheese or silken tofu

5 tablespoons plain low-fat yogurt or soy yogurt

2/3 cups olive oil

Salt and freshly ground pepper to taste

 

In a medium saucepan, bring stock to a boil. Add quinoa and salt if

desired. Reduce to low heat and cook until quinoa is tender, and

liquid is absorbed, about 15 minutes. Remove from heat and set aside

to cool.

Meanwhile, make dressing: In a food processor or blender, combine

garlic, mustard, lemon juice, mint, cheese or tofu, and yogurt and

process until smooth. With motor running, add oil in a thin, steady

stream until well blended. Season with salt and pepper.

In a large bowl, combine lettuce, tomatoes, cucumbers and onion. Add

quinoa and toss to mix. Serve dressing separately.

Makes 6 servings.