This quinoa salad is great side salad or meal for a hot summer day. Cool and refreshing all the way, not to mention packed with great herbs and flavors along with the fiber and protein in the quinoa.
This recipe is from the Food Network and I really didn’t stray very far from the original recipe this first time making it.
When making something the first time (normally) I stick to the original recipe and see what it offers. The next time I make the recipe, it may vary slightly or a lot depending on what I liked or didn’t like about the original. I must admit, for the most part, I did like it as the recipe as written.
Roger Mookings Quinoa Salad
- 1 ½ cup quinoa, cooked according to package directions
- ½ bunch green onion, whites smashed and finely sliced, green tops chopped
- zest & juice of 1 lemon
- ¼ cup extra virgin olive oil
- ½ English cucumber, halved and diced
- ½ bunch mint, picked and roughly chopped
- salt to taste
Cook the quinoa as per package instructions
In a small bowl, combine white onion & green tops, lemon zest, lemon juice, ginger, mint, olive oil and salt.
Stir to combine ingredients
Add seasoning mixture to quinoa and toss to mix all ingredients
Two comments I have…I cooled my quinoa after cooking it. It wasn’t clear in the recipe if I was supposed to do that or not. I also thought the lemon zest and juice was a bit mild so I did add more.
I made this the day before I was going to serve it and was surprised that the flavors had faded a bit the next day. It still was very cool and fresh, but I was surprised the lemon flavors had really weakened. All the ladies eating it didn’t seem to mind.
After this salad was in the fridge a few days I also noticed the mint began to get very dry and tough in the salad.
All in all, I will definitely make this salad again. One thing that attracted me to this salad was that I can harvest some of these ingredients from the garden…mint, cucumber, chives (in place of the green onions) from the garden and I have lemon zest and juice in the freezer to use. I will add more lemon zest and juice right before I serve it next time and I will only make enough for a few days worth of meals. Another thought I have is to try this salad with bulgar wheat and also with couscous.