Quinoa Salad With Cucumber And Roasted Red Peppers Recipes

Steps:

• Bring a large pot of salted water to a boil.
• Cook the quinoa in the boiling water until the grains are tender and begin to open, about 20 minutes; drain and put in a large bowl.
• Mash the garlic with a pinch of kosher salt and add to the bowl with the quinoa. Add the peppers, parsley, pecans, oil, vinegar, cinnamon and a couple grinds of black pepper. Toss to combine.

Steps:

• 1. COOK QUINOA: Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute. Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves. Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes. Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
• 2. While the quinoa steams, PREPARE THE VEGETABLES: Cut the cucumber lengthwise in half and use a spoon to remove the seeds. Cut into 1/4's lengthwise and then cut into thin strips. Cut onions into 1/4" dice. Cut roasted red pepper into 1/4" dice. Place all the veg in a bowl large enough to hold the salad.
• 3. MAKE THE VINAIGRETTE: Use a clean small jar with lid to shake, or a small bowl with a whisk. Add dijon mustard, vinegar, agave, oil, salt and pepper. Shake or whisk to combine.
• 4. Pour vinaigrette over the veggies and allow to marinate 15-30 minutes. Then add the the quinoa, stirring to combine. Chill thoroughly before serving.

Steps:

• Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.
• When quinoa is ready, stir in remaining ingredients until well combined. Taste, adjust seasoning, as needed, and serve.

Steps:

• Bring the water to a boil in a large saucepan. Add the quinoa, stir once, and return to a boil. Cook uncovered, over medium heat for 12 minutes. Strain and rinse well with cold water, shaking the sieve well to remove all moisture.
• When dry, transfer the quinoa to a large bowl. Add the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well. Spoon onto endive spears, top with avocado, and serve.