1 ½ cups quinoa
2 cups water
½ tsp. salt
1 green onion, chopped
1 cup corn kernels (fresh or frozen)
1 large Roma tomato, seeded and chopped
½ small red or yellow pepper, chopped
½ small zucchini
3 Tbsp. chopped fresh basil
2 Tbsp. chopped Italian parsley
¼ cup toasted pumpkin seeds, almonds or pine nuts
1 Tbsp. fresh lemon or lime juice
3 Tbsp. olive oil
Salt and freshly ground pepper, to taste
1/3 cup feta cheese, crumbled
1. Place the quinoa in a large strainer. Rinse under cold running water, giving a little stir with a clean finger until the water runs clear.
Drain then put in a medium sized pot.
2. Add 2 cups water and the salt
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3. Place on the stove top and turn on the heat to high. Bring to a boil.
4. Once boiling, turn the heat to medium-low, cover and simmer until the water is absorbed and the quinoa is tender, about 20 minutes.
Do not lift the lid too often. You will let the steam out.
5. Using a small, sharp knife, cut the hairy root end off of the green onion, then slice into pinky-wide slices. Add to a medium-sized bowl.
6. Add the corn kernels
7. Cut the tomato from tip to stern, then place the flat side down on the cutting board and cut each piece in half again. Over a sink or garbage can, remove the seeds. Cut the tomato into thin strips then each strip into small pieces. Add to bowl.
8. Remove the white pith and seeds from the red or yellow pepper. Slice the pepper into thin strips then the strips into small cubes and add to the bowl.
9. Cut the ½ zucchini in half lengthwise. Place flat side down and cut in half again lengthwise. Cut the zucchini pieces into thin slices. Add to the bowl.
10. Stack up a few basil leaves and roll up like a cigar. Slice into thin strips and add to the bowl.
11. Tear the leaves from the parsley stems and tear into the bowl.
12. Add seeds or nuts
Once the quinoa is cooked:
13: Remove from heat then transfer the quinoa to a large bowl and fluff with a fork. Let cool
14. Juice the lemon or lime using a juicer or reamer and add to the quinoa. Add the olive oil and toss together with a fork or spoon.
15. Add the bowl of chopped ingredients to the quinoa. Lightly toss all the ingredients together with a large spoon.
16. Season with salt and pepper and toss again
17. Keep in the fridge until ready to serve.
18. Before serving, toss the mixture again then crumble the feta cheese over top.
Tasty Tips:
The salad will keep in the fridge for 3-4 days
Don’t have one of the veggies? Try adding vegetables you have in the fridge.
Remember to include different colours of vegetables for different vitamins.
Experiment with different herbs
Recipe is property of Barbara Finley (Project Chef)
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