Quinoa Salad with Mint and Cilantro
Prep time:
Cook time:
Total time:
Serves: 12 side salads
- 1 head Romain lettuce, washed and chopped roughly
- 1 English or Persian cucumber(s), medium diced
- 1 red bell pepper, medium diced
- 2 large tomatoes, medium diced
- 4 medium gold potatoes, boiled or roasted, medium cubes
- a large handful of cilantro, washed and roughly chopped
- a large handful of mint, washed and roughly chopped.
- 1 cup quinoa, rinsed thoroughly.
- 2 cups water or broth for quinoa
- 1 teaspoon salt
- 2 teaspoons olive oil
- DIJON VINAIGRETTE
- ⅓ cup lemon juice
- ⅓ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 2 teaspoons sugar, honey or Agave
- salt and pepper
- In a medium pot, on medium high heat toast the rinsed quinoa with the oil until the water is dry and quinoa is coated in oil.
- Pour the 2 cups of water and broth, add the salt and bring to a boil.
- Once boiling, turn down the heat to low, cover the pot and simmer for 20 minutes.
- After 20 minutes, turn off heat, remove pot from the heat and leave covered for 5 minutes.
- After 5 minutes, remove cover and fluff the quinoa with a fork and spread out on a plate or tray to cool.
- Put all the ingredients in a bowl or a glass jar with a lid.
- Whisk or shake the jar to blend.
- Check to season for salt and pepper and add more sugar or honey if you want it sweeter.
- In a large salad bowl or platter, toss all the salad ingredients together.
- Add the cooled quinoa and potatoes.
- Add the dressing, pouring on as much as you want.
- Toss the salad gently and serve as a main dish or side.
Recipe by Coffee and Crumpets at http://www.coffeeandcrumpets.com/quinoa-salad-with-mint-and-cilantro/
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