Quinoa Salad is a staple in my home. I make a lot and keep it in the fridge as it’s good cold, at room temp or hot. It is a perfect base for many flavors, although my preference is to add sauteed veggies, some bright acids and herbs. It also looks beautiful on a plate. Available in red, black or off-white, when you explore your own flavor profiles think of the colors that will offset your backdrop of grainy goodness! Quinoa Salad – serves 4
- 2 Cups Water
- 1 Cup Quinoa (rinsed in cold water)
- 1/2 Red Pepper (chopped)
- 1/2 Green Pepper (chopped)
- 2 Shallots (minced)
- 1 t Garlic (chopped)
- 2 T Olive Oil
- S & P
- Juice of 1 lemon and its zest
- 2 T Good Vinegar (Sherry, Champagne, White Balsamic… – all work!)
- 3 T Capers with 1 T of their Brine
- 1/4 C Chopped Parsley
- 1 t Thyme
- Rinse Quinoa in cold water and add to the water in a pot with 1 t of salt. Bring to a boil. Cover and reduce to a simmer for 15 minutes. Turn off the heat and let sit while covered for another 10 minutes and fluff with a fork.
- While the Quinoa is cooking, add 1 T olive oil to a saute pan. When hot, add the peppers, shallots and garlic to the pan and soften to desired doneness. Remove from heat and set aside.
- When the Quiona is done, fold in the sauteed veggies and the remaining ingredients.
- S & P to taste and add a drizzle of finishing oil.