Sometimes when I have been indulging in too much comfort food, I feel the need for something light and tasty. A reminder of spring. (when this recipe is best by the way!)
Well, I needed that something today. Too many chocolate chewies I suppose.
This salad is very similar to tabbouleh, but different enough that I hesitate to call it that. Easy to make, and gets better as a leftover.
1 cup quinoa, toasted
1 1/2 cups veggie stock or water
Juice of 1 lemon
1/4 cup red wine vinegar
1 tsp dijon mustard
2 cloves minced garlic
1/4 cup extra virgin olive oil
1 small bunch of green onions, chopped
1 medium cucumber, peeled/quartered/chopped
1 pint grape tomatoes, halved
1/2 cup chopped fresh cilantro (parsley can be subbed if you prefer)
1/4 cup grated carrot
salt and pepper to taste
I like to start by toasting the quinoa. Put a small pan on medium-high heat and add the dry quinoa. Toast until they start to pop, and you smell a nutty aroma. Remove the pan from the heat, and cool as you make the dressing.
Combine the lemon juice, vinegar, dijon, garlic, and olive oil in a small bowl. Whisk to combine. Add the green onion and stir. Set aside to marinate.
Add 1 1/2 cups of veggie stock to the toasted quinoa, and bring to a boil. Reduce heat to a simmer, and put a lid on the pan. Let quinoa simmer for about 20 minutes, or until it has absorbed all of the liquid. Put the cooked quinoa in a large bowl, and cool. This is a good time to chop all of the veggies if you haven't done it yet!
Add the chopped veggies, cilantro, and grated carrot to the bowl of cooked quinoa. Pour the dressing on, and mix. Season with salt and pepper. I love to have this salad with some whole wheat pita wedges and hummus. So good!