Quinoa Salad Recipe:
This is a wonderful quinoa salad for a side dish or to keep in the refrigerator for snack time. I recommend cooking the Quinoa a few hours before assembling the salad so it has time to cool.
1/2 Cup Quinoa (Rinse under cold water before cooking)
1 Cup Vegetable Broth
1 Cup peeled, seeded and diced Cucumber
1/2 small red Onion, diced small
1 Cup seeded and diced Tomato
1/2 Jalapeno Pepper, seeded, deveined and diced (You can leave this out if you don’t want any bite)
1/4 Cup chopped Cilantro
1 Tablespoon fresh Lime juice
1/2 Tablespoon Balsamic, Red Wine Vinegar or Sherry Vinegar
1 1/2 Tablespoon good Olive Oil
At least an hour before you are going to assemble the salad, put the Quinoa in a sauce pan, add the broth, cover and bring to a boil. Reduce heat to low and simmer for 15 minutes. After 15 minutes remove the Quinoa from the heat, keep the pan covered and let it cool. When it is cool, fluff it up with a fork and put it in the refrigerator until you are ready to assemble the salad.
While you are cooking and cooling the Quinoa, cut up the vegetables as directed and put them into a large mixing bowl. Add the Lime Juice, Vinegar and Olive Oil and mix gently. Then add the cooked and cooled Quinoa. Mix thoroughly and you are ready to go. Serves 4. Keeps nicely in a covered container for about 5 days.