Quinoa Salad
Author: Salty Fig
Yield: 4 cups quinoa
- 2 Tablespoon olive oil
- 2 cup quinoa
- 3 cup water or chicken stock
- ½ teaspoon salt, kosher
- 1 bay leaf or a sprig of fresh thyme
- 4 cups Red Quinoa, cooked
- 1 15 oz can white beans
- **You can also use garbanzo, red, or black beans
- 2 medium tomatoes, ripe, cut in thin wedges
- 1 avocado, ripe, cut in ½ inch dice
- ½ cucumber sliced
- 1 bunch scallions, sliced thin
- ⅓ cup fresh basil, chopped
- 3 Tablespoons fresh mint, chopped
- 2 Tablespoons vinegar, sherry
- 3 Tablespoons olive oil, extra virgin
- 1 teaspoon sugar
- Heat the olive oil in a small 1 quart pot.
- Add the quinoa and sauté for 2 minutes.
- Add the water or chicken stock, salt and bay leaf or thyme.
- Bring to a boil, cover and reduce heat to low. Cook covered for 20 minutes, fluff with a fork.
- Combine the above ingredients in a large bowl, toss well.
- Serve cold or room temperature.
Recipe by Salty Fig at http://www.saltyfig.com/?p=7946
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