Quinoa Salad
Quinoa Salad (Serves 6-8) Ingredients • • • • • • • •
4 tbsp extra virgin olive oil 3 tsp ground cumin 6 tbsp fresh lemon juice 3 tsp sea salt 3 cups cooked quinoa 1 cup cooked peas 1 cup cooked black beans 6 green onions, chopped fine
• • • •
1 large organic yellow or green bell pepper, stemmed and diced 1 large organic red bell pepper, stemmed and diced 1 1/2 cup fresh parsley, coarsely chopped 3-5 oz organic feta cheese, crumbled (add as desired)
1. In a large bowl, add quinoa, peas and black beans. 2. Cut off about 3 inches from green tops of onions. Chop finely. Put into bowl along with bell peppers, parsley and feta cheese. Mix all ingredients together. 3. In a separate bowl, combine olive oil, cumin, salt and lemon juice. Whisk ingredients together thoroughly before pouring over salad mixture. Mix ingredients one last time before serving. Brian’s Tips •
• • • •
Quinoa is a gluten-free grain that is high in protein, fiber and many vitamins and minerals. When preparing quinoa, the small seeds should be washed thoroughly before cooking to remove the bitter coating called saponin. I prefer to cover and refrigerate the mixture for at least one hour before serving to enhance the flavors of this dish. If serving later, reserve the cumin/lemon dressing mixture in a separate container. Just before serving, pour over the salad and mix well. Feel free to substitute black beans or peas with cooked corn. If you are watching your intake of sodium, remove or reduce salt from recipe.
4 tbsp extra virgin olive oil 3 tsp ground cumin 6 tbsp fresh lemon juice 3 tsp sea salt 3 cups cooked quinoa 1 cup cooked peas 1 cup cooked black beans 6 green onions, chopped fine
• • • •
1 large organic yellow or green bell pepper, stemmed and diced 1 large organic red bell pepper, stemmed and diced 1 1/2 cup fresh parsley, coarsely chopped 3-5 oz organic feta cheese, crumbled (add as desired)
1. In a large bowl, add quinoa, peas and black beans. 2. Cut off about 3 inches from green tops of onions. Chop finely. Put into bowl along with bell peppers, parsley and feta cheese. Mix all ingredients together. 3. In a separate bowl, combine olive oil, cumin, salt and lemon juice. Whisk ingredients together thoroughly before pouring over salad mixture. Mix ingredients one last time before serving. Brian’s Tips •
• • • •
Quinoa is a gluten-free grain that is high in protein, fiber and many vitamins and minerals. When preparing quinoa, the small seeds should be washed thoroughly before cooking to remove the bitter coating called saponin. I prefer to cover and refrigerate the mixture for at least one hour before serving to enhance the flavors of this dish. If serving later, reserve the cumin/lemon dressing mixture in a separate container. Just before serving, pour over the salad and mix well. Feel free to substitute black beans or peas with cooked corn. If you are watching your intake of sodium, remove or reduce salt from recipe.
