My favorite dishes take advantage of all the seasonal offerings from the garden, and this recipe is full of nutritious herbs. Fresh mint often gets overlooked for basil, but is a wonderful addition to this fresh salad. Adding quinoa makes this a meal, and is the perfect light grain for a summer salad.
Zesty Quinoa Salad
Prep time:
Cook Time:
Time from start to eating:
Makes enough for 2
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Ingredients
- 1 cup quinoa
- 2 green onions, chopped
- 2 tomatoes, diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 2 Tbsp walnuts, soaked and lightly toasted
- 1 lemon, zested and juiced
- 1 clove garlic, pressed
- 1 tsp cumin
Directions
- Soak the walnuts for at least 30 minutes, then toast them if you like by putting them on a baking tray in an oven for a few minutes. Keep an eye on them, as they will toast quickly. Anywhere from 300-350 degrees F is fine.
- Rinse the quinoa with water, drain, add 2 cups water for every 1 cup quinoa. Sprinkle a bit of sea salt in the water, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- While the quinoa cooks, chop the vegetables and herbs. Mix together the lemon zest, juice, pressed garlic, and cumin as a dressing. Toss this with the vegetables, then add the quinoa and walnuts and toss.
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