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Listed in: Salads / Rice Salads Recipe Pictures - Hover cursor to scroll if several images:
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2 cups – Water
1/2 cup – Fresh Lemon Juice
1 cup – Quinoa
1/3 cup – Extra Virgin Olive, Sesame Seed, or Mary’s Sautè oil
3 Medium – Ripe Tomatoes
2 Tbsp. – Fresh Mint, Finely Chopped
1 ½ cups – Cilantro, Chopped
1 cup – Scallion, Chopped
2 Carrots – Grated
1 Cucumber – Diced
Kosher Salt, to Taste (approximately ½ tsp.)
1. In a saucepan bring water to a boil. Add quinoa and a pinch of salt.
2. Reduce heat to low, cover and simmer for 15 minutes.
3. Allow to cool to room temperature; fluff with a fork.
4. Meanwhile, in a large bowl, combine olive oil, sea salt, lemon juice, tomatoes, cucumber, green onions (scallions), mint, carrots and cilantro.
5. Stir into quinoa when cooled.
6. This salad tastes best at room temperature.
7. We think it is even better 24 hours after it is prepared and the flavors have a chance to blend so don’t hesitate to serve it as a “left over”. Remove it from the fridge an hour or so before the meal to give it a chance to come to room temperature.
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Recipe Cloud Tags (Createdfrom Ingredients & Instructions):
- sesame
- simmer
- maryas
- medium
- saucepan
- onions
- carrots
- tastes
- finely
- juice
- sautb
- reduce
- quinoa
- before
- fridge
- extra
- virgin
- better
- hesitate
- chance
