This recipe is so good, we had it twice in a row (ok, I made a full recipe and we had to eat it up). But we really, really like it! and I think I'm addicted to quinoa.
I used Bob's Red Mill brand organic quinoa (I had bought a bag a loooong time ago, and it was sitting in the fridge - I don't think aging it does anything).
Makes 4 - 6 Servings
Ingredients:1 cup quinoa
1.5 cups cold water
½ tsp salt
1 cup celery
1 - 2 small carrots, peeled and sliced thin
½ green pepper, sliced thin
1 medium ripe tomato
1 medium English cucumber, diced
¼ cup chopped fresh cilantro
½ cup chopped pistachio nuts
½ cup dried unsweetened cranberries
Dressing:
2 TB freshly squeezed lemon juice
¼ cup olive oil
½ tsp salt
Fresh ground pepper
Directions:
The quinoa can be made ahead of time and refrigerated. Soak the quinoa 1/2 hour in cold water. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer. Place in 2 quart pot with the water and salt. Bring to a boil. Turn the heat down to very low, cover and cook for 15 minutes. Remove from heat and allow to sit five minutes with lid on. Fluff gently with a fork and set aside to cool.
Steam the carrots and green veggies for 5 minutes, rinse in cold water
Chop the tomatoes, herb and cucumber
Blend dressing ingredients with a whisk or shake in a jar
Gently combine veggies, walnuts, quinoa and dressing in a large bowl
Cover and chill
Keep the uncooked quinoa in the fridge or freezer (it has a high oil content and will go rancid otherwise). Use a pot with a tight-fitting lid (we use Le Creuset brand).