April 25, 2011 by Christine
Gotta love food that is delicious AND good for you! I would like to incorporate quinoa (pronounced keen-wah) into our diets more often... if you're new to quinoa, too, here's a brief article.
I loved this recipe. Micah really liked it, too. Charlotte decided there were too many different little things in it. 
This recipe makes a ton. The original says it serves 6, but that would be serving 6 if that was all you had for your meal, and all 6 portions were large.
I stuck pretty close to the original recipe, since I was trying it for the first time. But I could see this being a great way to serve veggies from your garden (or CSA) this summer.
Quinoa salad
Ingredients
1 1/2 cups uncooked quinoa
3 cups water
1 cup thawed frozen peas
1 cup thawed frozen lima beans
6 oz diced fresh mozzarella
1/2 cup chopped red onion
1/2 cup chopped seedless cucumber
1/2 cup chopped fresh mint
1/4 cup chopped fresh basil
1 pint cherry tomatoes, quartered
1/2 cup lemon juice
scant 3 tablespoons olive oil
2 tablespoons Dijon mustard
scant teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon hot sauce
Directions
Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork, place quinoa in a large bowl, and cool.
Add peas through tomatoes, stir.
Whisk remaining ingredients together in a small bowl. Add the juice mixture to the quinoa mixture and stir.
Enjoy!
2.45
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