Quinoa Salad

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.

Quinoa Salad

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.

Sincerely, Emily

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11 Responses to Quinoa Salad

  1. Dani says:

    Looks yummy – and I LOVE ginger 🙂 You’ve made me hungry…

  2. banbamama says:

    I love quinoa but don’t make it as often as I would like. Supposedly it is the best grain to eat for nutritional value. How do you store the lemon zest and juice. That is cool!

    • Banbamama, Quinoa packs a good punch in the nutrient area, chick peas are right up there too.I do tend to use chick peas a lot more. I use quinoa in soups a lot, but this is the first time I have made a salad. I freeze both the lemon zest and the lemon juice so I can use it later.

  3. Pingback: Quinoa Salad | Sincerely, Emily | ClubEvoo

  4. Zonnah says:

    hmmm…I had a similar thing happen to me but with rice. The recipe had you put lime and cilantro in it. The next day the flavors faded.

  5. Sometimes I like to use quinoa in lieu of bulgar for tabbouleh.

  6. MIke says:

    This recipe looks unbelievable, I’m gonna try it really soon.
    I recently wrote an article on the health benefits of quinoa, check it out.
    http://www.theironyou.com/2011/03/more-on-quinoa.html

    Peace
    Mike @TheIronYou

    • Thanks for stopping by Mike. Thanks for the link to your blog post about quinoa. I like your idea of a warm quinoa salad w/spinach & tomato. It seems I tend to do a lot more of that with bulgar wheat adding chard, egg and other stuff.

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