From instructor Elliott Prag comes this easy quinoa salad that you can creatively improvise upon in so many ways – use different fresh herbs, nuts, or vegetables. Replace the lemon juice with lime or grapefruit juice. The possibilities are endless.
Quinoa salad with Toasted Pine Nuts, Sun-Dried Tomatoes,
Currants, Cucumbers and Scallions in Lemon-Mint Dressing
¼ cup pine nuts
1 cup quinoa, rinsed
1 ½ cups water
¼ teaspoon salt
4 sundried tomatoes (1/4 cup), soaked in hot water until soft, then minced
½ cucumber (4 ounces), seeded and diced
2 scallions, green and white portions thinly sliced
¼ cup currants
¼ cup chopped fresh mint
Salt and pepper to taste
Lemon-mint dressing (recipe below)
- Preheat oven to 350°. Place pine nuts on baking tray. Toast pine nuts in oven until lightly golden, approximately 5-7 minutes. Set aside to cool.
- Bring water to boil in 2-quart pot. Add quinoa and salt. Reduce heat to low, cover pot, and simmer until all water is absorbed, approximately 15-20 minutes.
- Remove pot from heat and set aside, covered, to steam for another 10 minutes.
- Transfer quinoa to bowl and fluff with fork. When quinoa is cool, add toasted pine nuts, tomatoes, cucumber, scallions, currants, and mint. Season with salt and pepper to taste. Toss with dressing.
Yield: 1 cup
½ cup extra virgin olive oil
¼ cup freshly squeezed lemon juice
1 tablespoon Dijon mustard
2 tablespoons maple syrup
¼ cup loosely packed mint leaves
1 teaspoon sea salt, or more to taste
Combine all ingredients in blender and process until smooth.