Saturday, July 16, 2011
Because it is July and so hot out, I am really into making salads lately. The less I have to use the stove or oven, the better. This salad is so good, and quinoa cooks very quickly. I usually cook it at night, before I go to bed, and throw it all together. It tastes better the next day anyhow.
1 cup quinoa, rinsed
2 cups of water
a pinch of salt
a bunch or two of scallions, sliced
about 1/2 cup of red, orange, or yellow pepper, chopped
a large tomato, chopped
a cup of chopped parsley
a couple cloves of garlic, minced
a cucumber, chopped
about 1/4 cup fresh mint, chopped
3 tablespoons olive oil
4 tablespoons lemon juice
ground pepper to taste
Quinoa has a bitter tasting coating on it, called saponin. You need to rinse the quinoa in a fine mesh strainer first to get rid of it. Then bring quinoa and water to a boil, reduce heat to a low simmer to finish cooking. It doesn't take long, about 15 minutes or less. Keep a cover on the pan while it simmers. When all water is absorbed it's done. Let cool.
Then add everything else. It is best to let it chill in the fridge for a few hours before serving. It is cool and refreshing and really healthy.