Quinoa Salad – Cold summer salad, fast and easy.
Several years ago I found out about this grain, Quinoa. It was all new to me and I wanted to try it out. I bought 1/2 pound from the local grocer and found it cooked easy and fast!
It was the two parts water to one part grain ratio so there is no guessing if it would be hard or mush.
On its on it tasted different and not bad at all. So I began to use it instead of noodles and rices for many of my cold summer dishes.
I am about to share one dish I usually use rotini in but found that it works as good if not better with quinoa.
You will need to make quinoa salad :
1/2 cup quinoa
1 cup water
1/2 teaspoon salt
1 – cucumber
1 medium size tomato
1/2 cup sliced black olives
Basil – fresh or dried
1/4 teaspoon garlic podwer
1/4 cup extra virgin olive oil
1/3 cup White wine vinegar
Feta cheese (optional)
Let`s make this delicious salad :
Being the water and salt to boil over medium heat in a sauce pan, add quinoa, mix.
Return to a rolling boil., remove from heat and cover with a tight fitting lid.
In a bowl mix the vinegar and olive oil with a whisk till mixed, add the garlic powder and whisk more.
Allow the sliced black olives to drain.
Chop the cucumber and tomato, add to the vinegar/ oil mixture. Stir.
When the quinoa has absorbed all the water its ready to add to the cucumber and tomato mixture.
Add olives, fresh chopped basil and feta cheese if using ( for dry basil use a teaspoon)
Refrigerate for 1 hour before serving.
This quinoa salad last days in the fridge with a tight fitting lid.
Now that is how I like to do summertime salads.
By Andria Perry
Photos By Andria Perry