RCI-RC.006.0097.001
Quinoa Salad I
Nancy O'Brion notes: I would make this work for me as a diabetic. I enjoy salads of any kind.
Prep12 min
Cook0 min
Total12 min
Servings4
Difficultyintermediate
Ingredients
- 1½ cups
- 3 cups
- green bell pepper1 unitchopped
- red bell pepper1 unitchopped
- scallions¼ cupchopped
- red onion¼ cupchopped
- dill¼ cupcilantro, or parsley, finely chopped
- recipe Savory Salad Dressing or Honey-Vinegar Dressing1 unit
- 1 unit
Method
1
Rinse the quinoa under cold water in a fine-mesh strainer to remove any bitter coating.
2 minutes
2
Bring 3 cups of water to a boil in a medium saucepan, then add the rinsed quinoa and stir once.
1 minutes
3
Reduce heat to low, cover the saucepan, and simmer for 15 minutes until the water is absorbed and the quinoa is tender.
15 minutes
4
Remove from heat and let the cooked quinoa rest, covered, for 5 minutes, then fluff with a fork.
5 minutes
5
Transfer the quinoa to a large mixing bowl and allow it to cool to room temperature, about 10 minutes.
10 minutes
6
Chop the green bell pepper, red bell pepper, scallions, and red onion, then finely chop the dill (or cilantro or parsley).
10 minutes
7
Add all the chopped vegetables and herbs to the cooled quinoa and toss gently to combine.
2 minutes
8
Pour the Savory Salad Dressing or Honey-Vinegar Dressing over the salad and toss until all ingredients are evenly coated.
2 minutes
9
Season with freshly ground pepper to taste and adjust dressing if needed, then serve chilled or at room temperature.