Quinoa Salad

  • 3/4 cups white quinoa, rinsed
  • 1 1/2 cups chicken broth
  • 1 1/2 cups tomatoes (about 2), diced
  • 1 1/2 cups Persian cucumbers (about 2) or English cucumber, diced
  • 1/2 bunch (1 1/2 cups) flat leaf parsley, finely chopped
  • 1 bunch (1/2 cup) fresh mint, finely chopped
  • 2 scallions, finely sliced
  • 1 cup garbanzo beans (optional)
  • Dressing
    • 1/3 cup lemon juice
    • 1/4 cup shallot, minced (optional)
    • 1/3 cup olive oil
    • 1 teaspoon kosher salt
    • Freshly cracked black pepper

  1. Place quinoa and broth in a small pot and bring to a boil; reduce and simmer 15 minutes. Remove from heat for 5 minutes and then fluff with a fork.
  2. Meanwhile, make the dressing: Place all ingredients in the bottom of the salad bowl and mix well.
  3. Place the quinoa into the salad bowl and mix with the dressing. Taste for salt, which will depend on how salty the broth was.
  4. Add the rest of the ingredients and mix well. Taste again for salt.

Rating: 5 out of 5.

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