Quinoa Salad with Lemon Mint Dressing
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 353.2
- Total Fat: 24.5 g
- Cholesterol: 0.0 mg
- Sodium: 491.0 mg
- Total Carbs: 29.0 g
- Dietary Fiber: 3.1 g
- Protein: 9.3 g
IntroductionThis refreshing, bright, sweet and savory quinoa salad was featured in a cooking demonstration by the Natural Gourmet Institute at the New York Vegetarian Food Festival in March 2012. This refreshing, bright, sweet and savory quinoa salad was featured in a cooking demonstration by the Natural Gourmet Institute at the New York Vegetarian Food Festival in March 2012.
¼ cup pine nuts
1 cup quinoa, rinsed
1 ½ cups water
¼ teaspoon salt
4 sundried tomatoes (¼ cup), soaked in hot water until soft, then drained and 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)
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
This recipe is from the Natural Gourmet Institute in NYC. Substitute an English cucumber if you can find one. The extra crunchiness is amazing and you don't have to peel it. In the dressing, use Grade B (refers to darker color and bolder flavor, not lesser quality!) maple syrup for perfect balance with the mustard. Photo from culinaryexplored.wordpress.com blog.
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. Serves 6.
For the Lemon-Mint Dressing: Combine all ingredients in a blender and process until smooth. Makes 1 cup.
Serving Size: makes 6 servings
Number of Servings: 6
Recipe submitted by SparkPeople user LESLIEHENRY.