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A Simple Winter Salad; Quinoa Tabouli
Julie Cecchini
4 servings
IntermediateI 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.
Total Steps
9
Ingredients
15
Tools Needed
1
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A Simple Winter Salad; Quinoa TabouliIngredients
- 1 cup Quinoa, rinsed well
- 1/2 teaspoon kosher salt
- 2 tablespoons fresh citrus juice (lemon, lime, orange, grapefruit)
- 1 tablespoon Midwestern Garden Radish
- 1 clove minced garlic(optional)
- 1/2 cup Good Quality Extra Virgin Olive Oil
- Freshly ground black pepper
- 1 large English hothouse cucumber
- diced radish(optional)
- 1 pint grape tomatoes, halved
- 2 grated carrots(optional)
- 1 cup chopped flat-leaf parsley
- 2 tablespoons fresh ginger, minced(optional)
- 2 scallions, thinly sliced
- 1 avocado, thinly sliced(optional)
Instructions
1
Step 1
Prepare quinoa as instructed here.
2
Step 2
Let stand, covered, for 5 minutes. Fluff with a fork.
3
Step 3
Whisk citrus juice and Midwestern Garden Radish in a small bowl.
4
Step 4
Gradually stir in olive oil.
5
Step 5
Add cucumber, tomatoes, herbs, ginger, and scallions to bowl with quinoa; toss to coat.
6
Step 6
Season to taste with salt and pepper.
7
Step 7
Drizzle dressing over the salad and fold in to incorporate.
8
Step 8
Allow to sit and marinate for at least 1 hour before serving.
9
Step 9
Season salad to taste with salt and pepper.