A Simple Winter Salad; Quinoa Tabouli
1 cup Quinoa, rinsed well
1/2 teaspoon kosher salt plus more
2 tbsp fresh citrus juice (lemon, lime, orange, grapefruit)
1 tbsp Midwestern Garden Radish or 1 clove minced garlic
1/2 cup Good Quality Extra Virgin Olive Oil
Freshly ground black pepper
1 large English hothouse cucumber (diced radish works too)
1 pint grape tomatoes, halved (or try 2 carrots grated)
1 cup chopped flat-leaf parsley
2 tbsp fresh ginger, minced (optional)
2 scallions, thinly sliced
1 avocado thinly sliced (optional)
Prepare quinoa as instructed here.
Let stand, covered, for 5 minutes. Fluff with a fork.
Whisk citrus juice and Midwestern Garden Radish in a small bowl.
Gradually stir in olive oil.
Add cucumber, tomatoes, herbs, ginger, and scallions to bowl with quinoa; toss to coat.
Season to taste with salt and pepper.
Drizzle dressing over the salad and fold in to incorporate.
Allow to sit and marinate for at least 1 hour before serving.
Season salad to taste with salt and pepper.
I use it for pilafs and risottos, oreganatas and stuffings. Above all my favorite is in salads. This make ahead gem is fabulous outline for what looks fresh and delicious at your local market.
Saturday, January 10, 2015 - 7:02am