Recipe: Summer Quinoa Salad
A friend brought a delicious, cool summer salad to book club recently, and this is my adaptation of the same. Where she used barley, I used quinoa for its nutty taste and high protein value. Almost everything else was a pantry staple (olive oil, salt, pepper) or ordered from the local farmer's network. This may well be the cheapest dish I've ever made!
ingredients
1 (uncooked) cup quinoa
1 small red onion
1/3 cup balsamic or red wine vinegar
1 small cucumber
4 ripe tomatoes (or equivalent: I used two roma and a handful of yellow cherry tomatoes)
2 tbsp fresh basil
4 tbsp olive oil
salt
black pepper
directions
1. Cook the quinoa according to package instructions. Allow to cool.
2. Dice the red onion into your preferred size and transfer to a small bowl. Pour vinegar over the onion, and allow to marinate for at least one hour.
3. Chop the cucumber and tomatoes into bite-sized pieces, discarding tomato seeds if you wish.
4. Chop the basil - whatever size you prefer.
5. Throw everything into one bowl. Add olive oil, salt, and pepper to taste.
6. Mix thoroughly, and serve. Keep leftovers in the fridge.
ingredients
1 (uncooked) cup quinoa
1 small red onion
1/3 cup balsamic or red wine vinegar
1 small cucumber
4 ripe tomatoes (or equivalent: I used two roma and a handful of yellow cherry tomatoes)
2 tbsp fresh basil
4 tbsp olive oil
salt
black pepper
directions
1. Cook the quinoa according to package instructions. Allow to cool.
2. Dice the red onion into your preferred size and transfer to a small bowl. Pour vinegar over the onion, and allow to marinate for at least one hour.
3. Chop the cucumber and tomatoes into bite-sized pieces, discarding tomato seeds if you wish.
4. Chop the basil - whatever size you prefer.
5. Throw everything into one bowl. Add olive oil, salt, and pepper to taste.
6. Mix thoroughly, and serve. Keep leftovers in the fridge.