Saturday, April 24, 2010

Quinoa in the Garden

This is a very refreshing grain salad. I like to cook the quinoa ahead of time so it is cooled before assembling the recipe. It stays "fluffier" that way. I also use my rice cooker to cook the quinoa, 2 parts liquid, 1 part quinoa. Easy! Feel free to adjust the mint and parsley to taste.

1 cup quinoa, rinsed, cooked and cooled
1 English cucumber, peeled, seeded, and diced
2 tomatoes -- seeded & finely chopped
1 serrano pepper, diced
2 tablespoons fresh mint, chopped
1/4 cup flat parsley, minced
3 tablespoons olive oil
3 tablespoons (or more) freshly squeezed lime juice
1/2 teaspoon salt, or to taste
fresh ground pepper, to taste
1 ripe avocado, peeled, pitted, and sliced
alfalfa sprouts for garnish, optional

In large bowl combine the first six ingredients. Mix the oil, lime, salt and pepper in another container. Mix well and add to quinoa mixture. Taste and adjust lime if necessary. Garnish with avocado and sprouts.

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