Red Quinoa Salad
Serves 6
I discovered the grain quinoa when my middle daughter, Sarah was diagnosed with Celiac Disease. We were forced as a family to find healthy, gluten-free, protein alternatives. I prefer the red quinoa over the regular. Red Quinoa Salad is a perfect side to serve with any fish, chicken, or meat dish year round. And the best part is because the dressing is made from oil and vinegar, it will stay fresh in your refrigerator for up to 5 days.
Ingredients:
2 cups red quinoa, uncooked
1 cucumber, diced small
1 red bell pepper, cored, seeded, diced
1 bunch green onions, minced
¼ cup cilantro
¼ cup flat leaf parsley leaves
1/3 cup mint leaves
Dressing:
3 tablespoons olive oil
3 tablespoons red wine vinegar
Salt and pepper to taste
Directions:
Rinse the quinoa in cold water, drain and repeat. Bring 4 cups of water to a boil, add the strained and dried quinoa, cover and reduce heat to a simmer. Continue cooking for 15 minutes, then remove from heat.
Place cooked quinoa in a large mixing bowl. Add diced cucumbers, red bell pepper, and green onions. Use a food processor to finely chop the cilantro, parsley, and mint, add to quinoa mixture.
In a small bowl whisk together the olive oil, red wine vinegar, salt and pepper. Pour into quinoa mixture and use a spatula to mix all together. The longer the salad sits the more flavorful it will become. Salad will stay fresh in fridge for about 5 days.