Author Notes
I've been playing around with quinoa salad for years. Delicious, healthy and simple with your favourite ingredients insides makes this salad amazingly wholesome. —Tim Ong
Ingredients
- Quinoa Salad
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1 cup
organic red quinoa
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1
red onion, diced
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1
tomato, concasse
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1 handful
kalamata olives, chopped
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1 handful
corn kernels, cooked
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1 bunch
parsley, finely chopped
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1
telegraphic cucumber, diced
- Dressing
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1 splash
thai sweet chili sauce
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1 splash
sriracha sauce
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1 teaspoon
dijon mustard
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1 tablespoon
extra virgin olive oil
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1 tablespoon
japanese tahini
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2
lime, juice and zest extracted
Directions
-
Cook the quinoa per packet's instruction. I prefer to rinse my quinoa before cooking to remove some of the bitterness. Bring a pot of salted water to boil and boil for 20 minutes or until the quinoa is tender but still has a bite. Drain and spread over a tray to cool.
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Combine with the rest of the prepared ingredients and set aside. I prefer to cut my parsley once to keep the herbs alive and prevent it from smelling like fresh cut grass or nothing at all (thats when chef's chopping the living daylights out of the parsley till the flavour is in the chopping board).
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