Quinoa Salad

Name: Quinoa Salad
Ingredients: 3/4 cup quinoa; 1 1/2 cups water; 1 teaspoon garlic, minced; 2 tablespoons extra virgin olive oil; 1/4 cup fresh lemon juice; 2 teaspoons grated lemon zest; 1/2 cup cucumber, peeled, seeded & diced small; 1 (15 ounce) can garbanzo beans, drained; 1 tablespoon fresh dill, chopped; 1/2 cup fresh parsley, chopped; 1/2 cup golden raisin; 2/3 cup almonds or 2/3 cup hazelnuts, toasted & chopped; 1/4 cup green onion, thinly sliced; 1/4 cup carrot, grated; 1 teaspoon sea salt; 1/4 teaspoon fresh ground black pepper

16 ingredients

5 steps

Ingredients

3/4 cup quinoa
1 1/2 cups water
1 teaspoon garlic, minced
2 tablespoons extra virgin olive oil
1/4 cup fresh lemon juice
2 teaspoons grated lemon zest
1/2 cup cucumber, peeled, seeded & diced small
1 (15 ounce) can garbanzo beans, drained
1 tablespoon fresh dill, chopped
1/2 cup fresh parsley, chopped
1/2 cup golden raisin
2/3 cup almonds or 2/3 cup hazelnuts, toasted & chopped
1/4 cup green onion, thinly sliced
1/4 cup carrot, grated
1 teaspoon sea salt
1/4 teaspoon fresh ground black pepper

Directions

1

Rinse quinoa in cold water; drain well.
2

Combine quinoa with water in a medium-sized saucepan, bring to a boil, then reduce heat to a simmer and cover with a tight-fitting lid.
3

Cook for 15 minutes or until all water is absorbed. (Or, you may cook in rice cooker. Use same proportions as above.).
4

Remove quinoa from heat and let stand, covered, for 10 minutes. Remove lid, fluff with fork, and cool quinoa to room temperature.
5

Combine cooked quinoa with the rest of ingredients, toss well, and enjoy!