Crunchy Quinoa Salad Recipes
CRUNCHY QUINOA SALAD
Feel free to vary the vegetables in this salad according to what you have in your garden or find at the farmers' market.
Provided by Dr. John McDougall
Categories HarperCollins Salad Quick and Healthy Quinoa Grains Asparagus Chive Parsley Herb Spring Vegetarian Vegan Wheat/Gluten-Free
Yield 6 servings
Number Of Ingredients 14
Steps:
- Rinse the quinoa well and place it in a pot with the vegetable broth and bring to a boil. Reduce the heat, stir in the pieces of lemon zest, cover, and cook for 15 minutes. Remove from the heat, stir, and remove and discard the pieces of lemon zest. Allow the quinoa to cool slightly.
- Meanwhile, put a large pot of water on the stove to boil, drop the asparagus and snow peas into the boiling water, and cook for 2 to 3 minutes, until crisp-tender (do not overcook; the vegetables should still be slightly firm). Remove from the pot with a slotted spoon and drop into a bowl of ice water. Drain. Combine the cooked quinoa, asparagus, snow peas, kohlrabi, and radishes in a large bowl. Add the remaining ingredients and mix well. Season with freshly ground black pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
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- COOK THE QUINOA: Generally, I would use a ratio of 2 cups liquid to 1 cup quinoa, but in the this case, because the goal isI to have some CRUNCHY quinoa to add to the salad, I'm recommending to cook the cup of quinoa in 1 1/2 cups water. Rinse the quinoa well. Drain. Bring 1 1/2 cups water to boil in a small sauce pan. Stir in the quinoa and cover. Reduce the heat to simmer for 10 minutes, or until all the water is absorbed. It is OK for quinoa to be a bit al dente. Turn off the heat, fluff with a fork and leave it until ready to proceed.
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