Why recepie famous for?
Toasting the grain before it simmers isn't essential, but it does add a pleasant nuttiness to the flavor of this vegan quinoa salad.
Ingredients
1-1/2 cups quinoa, rinsed and well drained3 cups water
1/4 cup plus 2 tablespoons olive oil
1 tablespoon grated lemon zest
1/4 cup lemon juice
4 garlic cloves, minced
6 tablespoons minced fresh parsley
6 tablespoons minced fresh mint
1 cup cherry tomatoes, halved
2 mini cucumbers, sliced
1-1/2 teaspoons salt
1 medium sweet red pepper, chopped
1/2 cup chopped red onion
Instructions
In a large saucepan, cook and stir quinoa over medium-high heat 3-5 minutes or until toasted. Add water; bring to a boil. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Transfer to a large bowl. Cool slightly.In a small bowl, whisk oil, lemon zest, lemon juice, garlic, parsley, mint and salt. Add vegetables to quinoa; drizzle with dressing and toss to combine. Cover and refrigerate until ready to serve.
Nutrition Facts
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