I usually love complex recipes, where it's hard to peg what the exact ingredients are. However, when I think of springtime, I think of recipes where the ingredients don't have to compete with each other and are all the stars of the dish. Springtime means, fresh, crisp and sweet. This recipe is all three and is perfect for a picnic. Enjoy! - MariGarrett —MariGarrett
Test Kitchen Notes
This fresh and light salad is sure to be a party pleaser at a picnic. I wasn't sure how the technique of cooking the quinoa in coconut milk and cardamom would work when the quinoa was paired with the peas, mint and stawberries but it was superb! The salad is quite delicious and lively. I'd recommend using small cloves of garlic (or perhaps only using one) if you're not a big fan of raw garlic. This will certainly be on my menu this summer ... - thehappycook —Victoria Ross
about 10 people +/-
1 1/2 cups
regular quinoa (not red quinoa)
1 1/2 cups
light coconut milk
fresh lemon juice
extra virgin olive oil
garlic cloves, crushed and minced
green peas; fresh or frozen (if frozen, thaw in room temp water)
thinly sliced green onions
medium fresh mint leaves, thinly shredded
lemon zest (I prefer Meyer lemons)
In This Recipe
After rinsing the quinoa, place it in a medium sized pot and mix with the spices, then add the coconut milk and water. Bring mixture to a boil, then reduce to a simmer and cook until done; about 20 minutes.
Place the cooked quinoa in a large mixing bowl and add the vinegar, lemon juice, olive oil and garlic; mix to combine. Set aside and cool to room temperature.
Once the quinoa has cooled down, add the remaining ingredients to the large mixing bowl, one at a time, adding each one only when the the previous ingredient is mix in well enough. I suggest using a mixing spatula, so the ingredients mix, but don't get mashed together.