Wednesday, June 5, 2013

Recipe: Quinoa Salad

This recipe is fresh, healthy, and perfect for summer!  Paired with grilled meats or fish, it makes a satisfying and delicious meal- just be sure to make extra if you're serving a crowd, because it will go fast!

Quinoa Salad (serves 4)

- 1 cup cooked quinoa*
- 1 cup edamame beans, thawed in cold water
- 1 mango, chopped
- handful of chopped walnuts
- 1/2 red onion, chopped
- juice of 1/2 lime
- balsamic vinegar
- cilantro, chopped (optional)

*To cook quinoa, use 1 part to 2 parts water.  Bring to a boil and simmer for 10-16 minutes until the liquid is gone and quinoa is transparent.

Put all ingredients together in a large bowl (it's ok if the quinoa is still hot).  Squeeze juice from half a lime over everything, and add balsamic vinegar to your taste.  Lightly toss everything together (if using chopped cilantro, add now).  Best if served immediately, but can be chilled in the fridge for later use.  

Photo by Open Eyes Press.

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