Friday, July 20, 2012

quinoa salad

We've been pretty lucky to have a mild summer so far this year (hurray for temps in the 70's!), but that hasn't stopped me from making plenty of light and easy salads. This one is a bit heartier than your usual greens, is ridiculously good for you, super easy to make, and is perfect for lunch with a tall glass of iced tea. It's also an easy recipe to vary, and great for using up the oddballs that may show up in your CSA (kohlrabi, anyone?).

Quinoa Salad with Broccoli and Mint

1. Add 1 cup dried quinoa to 2 cups water in a pot, bring to a boil, then turn down to low and cook, covered, for 15 minutes. Then turn off the heat and let stand for 5 minutes.

2. In a salad bowl, combine one chopped head of broccoli, a cup of halved cherry tomatoes, half a cup of fresh or thawed frozen peas, a small handful of chopped fresh mint, and about 5 cups of fresh arugula. When the quinoa is cool, add that, too.

3. Make a simple vinaigrette: in a jar, combine 1 finely chopped/crushed clove of garlic with 2 tablespoons coarse-grain mustard, 1 tablespoon honey, and half a cup of balsamic vinegar. Mix it up and add 1/4-1/3 cup extra virgin olive oil, then give it all a good shake. Adjust to taste.

4. Drizzle the desired amount of vinaigrette onto the salad and give it a toss, seasoning with salt and pepper if you'd like.

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