I have just discovered that I am completely in love with quinoa. Thankfully, so is the rest of my family. I have tried serving them other types of grains as salads before, but nothing was ever really been a hit. However, this quinoa was loved by everyone, even the toddler. I have been seeing lots of quinoa on blogs and on cooking shows lately. I even saw a beet quinoa risotto on a cooking show a few weeks ago. It got me thinking about all the other type of quinoa dishes you can make. The best part about cooking with quinoa is that it is not only good but also good for you. It is very high in protein, vitamins and minerals. Its one of the highest protein plant foods you can eat. I first got the inspiration for this salad at Kalyn’s Kitchen. I added a few ingredients, including some sunflower seeds, not pictured. Some feta cheese would have also been a great addition. My husband requested some bacon, although it was a great idea I didn’t add it to save on calories. Bacon does makes everything better, doesn’t it? Picky palate and Closet Cooking also has some great ideas for summer quinoa salads. I served this salad with some leftover roast chicken and a fabulous black Russian bread I’ll be sharing with you soon.
Yield: Serves 4
1 cup quinoa
2 cups water
1/2 seedless cucumber, chopped
1/2 cup cherry tomatoes
1/2 red bell pepper, chopped
1/2 green bell pepper, chopped
2 tablespoons chopped fresh parsley chopped
1 tablespoon chopped fresh mint
the juice of 1 lemon
2 tablespoons olive oil
1/4 teaspoon cumin
1/2 teaspoon kosher salt
1/4 cup unsalted sunflower seeds (optional)
Cook quinoa according to package directions with water. Add all other ingredients to a large bowl.
When quinoa is cooked, add to large bowl and stir to combine. Let set for about 15 minutes before serving so that the flavors can combine.
