Spring Quinoa Salad
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Recipe: Salad
Author: Amy Churchill - A la Chef
Prep time: 15 mins
Cook time: 15 mins
Total time: 30 mins
Serves: 6
A bright and clean tasting dish that is sure to delight your tastebuds and your tummy!
Ingredients
  • 1 c. quinoa, uncooked
  • 1 c. vegetable broth, low sodium
  • 1 c. water
  • 1/3 c. Italian parsley, chopped
  • 2 lg. celery stalks, minced
  • 1/2 lg. cucumber, peeled, seeded and diced
  • 6 radish, sliced into matchsticks
  • 1/4 c. cranberries, dehydrated
  • 1/4 c. red onion, minced
  • 1/4 c. pecans, toasted and chopped
  • 1/4 c. feta, crumbled (optional)
  • 3 T. extra-virgin olive oil
  • 1 lg. lemon, juiced
  • 1/8 t. kosher salt
  • Freshly ground pepper
Instructions
  1. In a heavy duty medium saucepan, over medium/high heat dry toast the quinoa for a minute or two. Be sure to swirl the pan to avoid burning and to ensure even toasting. It will sound like popcorn popping and smell like it is toasting - that is what you want. It deepens the flavor.
  2. Add the broth and water and bring to a boil. Reduce heat, cover and simmer for 15 minutes or until all water is absorbed.
  3. Prepare the rest of the ingredients and add to cooled quinoa.
  4. Taste to check seasonings and serve at room temperature or chilled.
Notes
This salad can be served alongside grilled chicken or fish, by itself or on top of a bed of spinach or mixed greens for a light lunch or dinner.
Recipe by Green Plate Rule at http://www.greenplaterule.com/recipes/spring-quinoa-salad/