Easy quinoa salad

November 12, 2009 at 11:23 am Leave a comment

By Friday I am usually tired and I don’t feel like cooking. I’m always looking for quick and easy vegetarian dishes for nights like these. I was originally going to make this salad with couscous, but I hadn’t used it in a while and it smelled sort of strange. I had red quinoa on hand so I used it instead and I’m glad I did. It made for a very enjoyable protein-packed supper. My daughter declared the quinoa “too spicy” simply by looking at it, but otherwise we had a pleasant Friday supper. The spider on the ceiling that was threatening to each my daughter’s vegetables if she didn’t helped! If only she knew her veggies were safe from the spider…
Quinoa Salad

1 cup red quinoa
1 cup yellow and/or green beans (1 inch pieces)
1 cup peas (fresh or frozen)
1 cup corn (fresh or frozen)
3 hard boiled eggs (sliced)

1 garlic clove (make a paste by grinding it with salt with the back of your knife)

juice of a lemon
¼ cup extra-virgin olive oil
¼ cup chives (finely chopped)

salt and pepper to taste

Rinse the quinoa and add it to two cups of water. Bring to a boil and cook for 15 minutes or until all of the water is absorbed. When done, fluff with a fork. Set aside. Prepare the beans by blanching in boiling water for 30 seconds and putting the beans directly in a cold water bath. Do the same with the fresh peas. Boil the corn in salted in water for 15 minutes and then slice the kernels off the cob. If using frozen peas or corn, defrost them in the microwave.To make the dressing, whisk the garlic, lemon juice, and olive oil together and season with salt and pepper. Add the chives. To assemble the salad, mix the quinoa and vegetables together and toss with the dressing. Arrange slices of egg on top of the salad. If needed, season with salt and pepper.



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