Tuesday, August 7, 2012

So Munch Mint... recipes...

Quinoa Salad Recipe with Lime + Fresh Mint

This cool summer salad (which just so happens to be vegan and naturally gluten-free). What makes a quinoa salad taste so fabulous? Fresh mint, lime juice and good tasting/quality extra virgin olive oil.

  • 1 cup uncooked quinoa
  • 2 tablespoons fruity extra virgin olive oil
  • Juice from 2 limes
  • 2-3 fresh mint sprigs, leaves removed and chopped
  • 2 tablespoons chopped fresh cilantro leaves or parsley
  • Sea salt and fresh ground pepper, to taste
  • A handful of sweet and ripe cherry or grape tomatoes, quartered
  • 2 tablespoons diced red onion- or use 2 chopped scallions
  • 1 garlic clove, minced
Instructions:First, rinse your quinoa in a sieve (it's tiny so the usual colander might not do).
Cook the quinoa as you would raw rice: boil in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed. (Dawn’s note here: I prefer to toast my quinoa before boiling it. the toasting gives it a nuttier flavor and also cuts the startchiness...)
Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined.Taste test and adjust seasonings.
(Dawn’s note here: I would add toasted pine nuts to this right before serving for texture and taste! Also, a variation would be to add curry powder for a mediteranean/middle eastern taste treat!)
Cover and chill- the longer, the better. In fact, I think this salad tastes better the second day- so plan ahead and make it the day before.
Makes 4-6 servings.
Read more: http://glutenfreegoddess.blogspot.com/2008/08/lime-quinoa-salad-with-mint.html#ixzz20nqCp4by

1 comment: