Quinoa Salad

Introduce

Chef :

AmsCookbook

Quinoa Salad

There is nothing I like more in the hot summer than cold salads. Quinoa is so versatile and great for you. Feel free to experiment this is my basic recipe. The vinegar that really sends this recipe to a whole other level of flavorful goodness is white balsamic! Once you try white balsamic you'll never want to use any other vinegar. 😀

Ingredient

Cooking time :

45 mins

2 cup

cooked quinoa

1/4 cup

olive oil, extra virgin

1/2 cup

either - lemon juice or apple cider vinegar or white balsamic (the best flavor), or more depending on your taste

1 tbsp

fresh parsley chopped

1 tbsp

fresh mint or dried

2 inch

long fresh ginger, finely diced

carrot shredded & diced

red pepper finely diced

English cucumber scooped of seeds & finely diced

celery stalks (if small or 1 lg.) finely diced

1/2

purple onion finely diced

raisins as many as you like

dried cranberries as many as you like

Cooking instructions

* Step 1

Cook quinoa as directed and allow to cool. While quinoa is cooling cut up all ingredients.

* Step 2

In a REALLY large bowl add cooled quinoa; add oil, stir well, add vinegar, or lemon juice and stir to incorporate. Taste and adjust flavors as needed. You will do this a few times and at the very end as well. Add enough parsley and mint to your liking. I like more mint so I add more. It's absolutely ok to use dried but rub it in between the palms of your hand to release the oils. You will need about a tablespoon of each. By all means, use more if you like - I do! If you want to REALLY wow everyone, use white balsamic vinegar!