Salad Recipes | Quinoa vegetable salad

Quinoa vegetable salad

Ingredients

  • Extra virgin olive oil
  • 1 small leek, split lengthwise, rinsed well, thinly sliced
  • sea salt
  • 2-3 carrots, diced
  • 2-3 yellow summer squash, diced
  • 1-2 scallions, thinly sliced on the diagonal, for garnish

Quinoa Salad

  • 1 cup quinoa, rinsed well
  • 2 cups spring or filtered water
  • pinch sea salt
  • 2 scallions, diced
  • 1?2 cup fresh/frozen corn kernels
  • 1 red bell pepper, roasted over an open flame, peeled, seeded, diced
  • 1 teaspoon umeboshi vinegar
  • 1 teaspoon balsamic vinegar

Preparation

To prepare the vegetables, heat a small amount of oil in a skillet. Cook leeks, with a pinch of salt, until limp, about 1 minute. Add carrot, a pinch of salt and cook 1 minute more. Add yellow squash and stir until combined. Season to taste with salt. Cook until vegetables are crisp-tender, about 5 minutes. Rinse quinoa well and place in a sauce pan with water. Bring to a boil, loosely covered. Add salt, cover and simmer until all liquid has been absorbed into grain and the quinoa has opened up. Remove from heat and stir in scallions, corn, pepper and vinegars. Mound a scoop of quinoa salad in the center of salad plate. Spoon vegetables around the grain and serve, garnished with fresh scallion slices.

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