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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
For the Quinoa:
- 2 cups quinoa
- 4 cups water
- 1/4 teaspoon fine sea salt
- 1 teaspoon turmeric
- 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:
- 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
- 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.
- This recipe was entered in the contest for Your Best Quinoa Recipe
- This recipe was entered in the contest for Your Best Portable Side