Costco Quinoa Salad

Name: Costco Quinoa Salad
Ingredients: 2 cups red and white quinoa (mixed); kosher salt; 1 tablespoon extra-virgin olive; 1/3 cup extra-virgin olive oil, more as needed; 3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed; 3 tablespoons fresh lemon juice, more as needed; 1 -2 tablespoon finely grated lemon zest; fresh ground black pepper; 3/4 cup chopped roma tomato; 3/4 cup diced English cucumber (1/2 inch dice); 1/2 cup thinly sliced scallion; 3/4 cup diced red bell pepper (1/4 inch dice); 1 cup cooked red lentil; 1 cup cooked mung beans; 4 tablespoons chopped fresh flat-leaf parsley

15 ingredients

13 steps

Ingredients

2 cups red and white quinoa (mixed)
kosher salt
1 tablespoon extra-virgin olive
1/3 cup extra-virgin olive oil, more as needed
3 tablespoons white vinegar or 3 tablespoons rice vinegar, more as needed
3 tablespoons fresh lemon juice, more as needed
1 -2 tablespoon finely grated lemon zest
fresh ground black pepper
3/4 cup chopped roma tomato
3/4 cup diced English cucumber (1/2 inch dice)
1/2 cup thinly sliced scallion
3/4 cup diced red bell pepper (1/4 inch dice)
1 cup cooked red lentil
1 cup cooked mung beans
4 tablespoons chopped fresh flat-leaf parsley

Directions

1

Rinse quinoa thoroughly under cold water and drain.
2

Bring 7 cups water to a boil in a 4 quart pot over high heat.
3

Add 3/4 teaspoons salt; add quinoa, reduce heat to a simmer and cook, uncovered, stirring occasionally and adding more boiling water as needed to keep the quinoa covered, until tender (about 15 to 20 minutes).
4

Drain and rinse the quinoa with cold water to stop the cooking.
5

Transfer quinoa to a foil-lined, rimmed baking sheet, drizzle with 1 tablespoon olive oil and toss lightly to coat.
6

Spread the quinoa on the baking sheet and cool completely at room temperature or in the fridge.
7

Put vinegar and lemon juice in a small bowl and gradually whisk in the 1/3 cup olive oil (vinaigrette).
8

Whisk in lemon zest; taste; season with salt, pepper and additional vinegar and lemon juice or olive oil as needed.
9

Place cooked and cooled quinoa in large serving bowl and toss to break up any clumps.
10

Add tomatoes, cucumbers, scallions, bell peppers, lentils, mung beans, parsley plus 1/2 cup vinaigrette and toss.
11

Taste and season as needed with more vinaigrette, salt and pepper.
12

Serve or refrigerate for up to 1 day.
13

If making ahead, allow salad to sit at room temperature so it's not refrigerator-cold and season with more vinaigrette, salt and pepper before serving.