Quinoa Salad Recipe with Lime and Fresh Mint
1 cup dry quinoa
2 tablespoons fruity extra virgin olive oil
Juice from 2 limes
2-3 fresh mint sprigs, leaves removed and chopped
2 tablespoons chopped fresh cilantro leaves or parsley, or both
Sea salt and fresh ground pepper, to taste
1 small roma tomato seeded and cut in a small dice
2 tablespoons diced red onion- or use 2 chopped scallions
1 garlic clove, minced
Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed.I use my rice cooker to do this. The quick turns out fluffy, tender and perfect. Let cool.Scoop the cooked quick into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.Taste test and adjust seasonings.
Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
Makes 4-6 servings.
get the few indgredients together...
this is the cooked, cooled Quinoa....looks like rice....
add all the ingredients...and mix it all together....add salt and pepper to taste...
This is a great salad...full of flavor bursts...you need to use very little salt, the lime does a good job at flavoring. The flavors of this salad are very adult...I laugh to think of what my children would have done, had I served it to them. So I would stick to serving this to adults. It would be great with Satay... chicken skewers, that have been barbecued and served with a peanut sauce.
Cheers to Happy !!