This quinoa salad has been the meal of the summer for us. Bonus, it is the only grain that provides a complete source of protein. Our quest to maintain a mostly vegetarian diet means that finding protein without a face is rather a difficult challenge. So, yeah!
It's a rather mild tasting grain with cute little tendrils that emerge after cooking. Oh, this makes a rather big serving but it tastes even better the next day.
Dressing:
Zest of one lime, finely minced
Juice of 2 lime
1/4 cup extra virgin olive oil
2 tbsp sugar
2 tbsp dijon mustard
2 tsp anchovy paste
The Rest:
1 cup quinoa
1 can black beans, drained
lots of sweet cherry or heirloom tomatoes (bite size pieces)
1/2 cucumber, small chunks
1 cup cilantro, chopped
4 green onions, chopped
salt and pepper to taste
1. Mix ingredients for dressing together and set aside
2. Wash quinoa in a sieve very well.
3. Add quinoa and 2 cups of water into pot; bring to boil; put a lid on and turn heat to lowest simmer for 20 minutes. Fluff quinoa with a fork and cool. Or...you can do the same in a rice cooker.
4. Toss with dressing; add rest of the ingredients; salt and pepper to taste.
Verdict: holy cow! delicious, filling, proteiny, yummers! Serves about 6-8 as a side.
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