Author Notes
This refreshing summer salad can be a great lunch entrée or a side for an outdoor barbeque. Accompanied by fresh strawberries and sparkling lemon water this sunshine quinoa salad can change from side to main course in no time. —Poppies and Papayas
Ingredients
- For the Quinoa:
-
2 cups
quinoa
-
4 cups
water
-
1/4 teaspoon
fine sea salt
-
1 teaspoon
turmeric
- For the Salad:
-
1
large lemon, juiced
-
1/4 cup
extra virgin olive oil
-
3 tablespoons
apple cider vinegar
-
1 tablespoon
honey
-
3/4 teaspoon
fine sea salt
-
fresh ground pepper
-
1/2 cup
pine nuts
-
1/2 cup
craisins
-
1/3 cup
chopped mint
-
1/3 cup
chopped flat leaf parsley
-
2 cups
finely shredded green cabbage
-
10
radishes, thinly sliced
Directions
- For the Quinoa:
-
To prepare the quinoa: Place quinoa, water, turmeric, and sea salt in a 2-quart saucepan and cover with lid. Bring to a boil, stir, and immediately turn off heat, leaving the pan on the hot burner. Keep covered and allow to sit for at least 30 minutes. Uncover and fluff with fork.
- For the Salad:
-
To prepare the citrus vinaigrette: Meanwhile, using a citrus juicer juice the lemon and pour into a large serving bowl. Add extra virgin olive oil, apple cider vinegar, honey, and sea salt. Stir until honey and sea salt are dissolved. Add fresh ground pepper to taste.
-
To prepare the salad: In a skillet over medium heat, toast pine nuts until golden. Stir frequently to avoid burning. Set aside and allow to cool. Add the mint, parsley, cabbage, radishes, and cooled pine nuts to the vinaigrette. Mix well. Slowly fold the cooled quinoa into the vinaigrette mixture making sure to break up any quinoa clumps. Mix well.
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