Quinoa Springtime Salad

15 ingredients
3 steps

Ingredients

  • 1 1/2 cups regular quinoa (not red quinoa)
  • 1/2 teaspoon cayenne pepper
  • 2 teaspoons garlic powder
  • 2 teaspoons ground cardamom
  • 1 1/2 cups light coconut milk
  • 1 cup water
  • 4 tablespoons balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 2 garlic cloves, crushed and minced
  • 1 pound green peas; fresh or frozen (if frozen, thaw in room temp water)
  • 1 pound chopped strawberries
  • 2 cups thinly sliced green onions
  • 20-30 medium fresh mint leaves, thinly shredded
  • 3 tablespoons lemon zest (I prefer Meyer lemons)

Directions

  1. 1
    After rinsing the quinoa, place it in a medium sized pot and mix with the spices, then add the coconut milk and water. Bring mixture to a boil, then reduce to a simmer and cook until done; about 20 minutes.
  2. 2
    Place the cooked quinoa in a large mixing bowl and add the vinegar, lemon juice, olive oil and garlic; mix to combine. Set aside and cool to room temperature.
  3. 3
    Once the quinoa has cooled down, add the remaining ingredients to the large mixing bowl, one at a time, adding each one only when the the previous ingredient is mix in well enough. I suggest using a mixing spatula, so the ingredients mix, but don't get mashed together.

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