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Skip's Quinoa Salad




Source of Recipe


My friend, Skip


Recipe Introduction


I'm so glad that Skip sent me this recipe. We really liked it a lot. I'd never had quinoa before and was really happy with the texture. I sometimes have trouble with couscous clumping and the quinoa didn't do that at all. It was fluffy and separate and really tasty. This is a great salad that I'll make again, but the BEST thing is knowing how good and easy quinoa is - I'll be using it often for salads and side dishes. My notes are in brackets [ ].


List of Ingredients




1 c. quinoa
1 1/4 c. chicken stock or water
2/3 c. minced sweet red pepper
Zest of one lime
1 T. chopped scallion
1 t. minced cilantro

DRESSING:
1 1/2 T. lime juice
1/8 c. lightly flavored olive oil
2 t. minced ginger

BEFORE SERVING: 2 t. minced cilantro


Recipe



In a medium saucepan, bring the water or stock to a boil with a little salt. Add the quinoa all at once, return to the boil, then reduce heat to a low simmer, cover and cook for about 15 minutes, until the water is absorbed [mine took a couple of minutes less]. Skip says, "the quinoa is done when the grains are translucent and the crescent-shaped germ separates and becomes white". The grain should still be a bit firm. Remove from heat, let sit, covered, for five minutes and then fluff with a fork.

Add the red peppers, scallions, 1 t. minced cilantro and the lime zest. Whisk the dressing ingredients together. Add salt and pepper to taste. Pour over the quinoa mix and toss well. Refrigerate for at least 2 hours. Just before serving, toss with the 2 t. minced cilantro.

Serves 6 – 8 as a side dish.