This is a very refreshing salad. It’s light and if you use a rice cooker to cook your quinoa – would take you less than 20 minutes of prep time (mostly chopping and mixing dressing).
Quinoa Lemon Salad
Author: Heather
Recipe type: Salad
Ingredients
- 1½ Cups cooked quinoa - Costco has a great deal on organic quinoa. You can also buy it in bulk at places like Winco.
- ½ Cup pine nuts
- 1 english cucumber, peeled and finely diced
- 1 Cup grape tomotoes
- ½ Cup red onion, finely, finely diced
- ½ Cup chopped parsley
- ¼ Cup olive oil
- 3 Tablespoons fresh lemon juice (I recommend using fresh lemons)
- 2 tsp grated lemon zest
Instructions
- Cook quinoa according to directions on package. I recommend cooking your quinoa in the rice cooker, that’s how I do it and I find it so much less painful than the stove top method.
- Toast pine nuts on medium-high heat. Don’t let them burn, just brown them.
- Whisk together olive oil, lemon juice and lemon zest in a small bowl.
- After quinoa has cooled, mix quinoa with the cucumber, onion and parsley. Stir in the dressing. Top with pine nuts. Add salt and pepper to taste.
I actually think this salad tastes better the second day – after everything has come together in the fridge overnight. I would also suggest topping with some feta cheese, if you like that kinda thing.
Source: This recipe was adapted from a recipe in the January/February 2011 issue of Vegetarian Times!
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