Quinoa "Pasta" Salad
- 3 lemons Fresh lemon juice
- 1/4 cup Extra virgin olive oil
- 2 tsp Sea salt
- 2 Cups Dry Quinoa
- 4 Cups Water
- 1 Cup Scallions, white and green parts, minced
- 1 Cup Fresh dill, chopped
- 1 Cup Fresh flat-leaf parsley, chopped
- 4 -6 Persian cucumbers, chopped
- 1/2 Red onion, minced
- 20 - 30 Kalamata olives, halved
This is an adaptation of a recipe I found by the Detoxinista. I now make this pretty much weekly during the spring and summer months. I eat it for lunch, as a snack or even for dinner with a main course. And, this is my go-to recipe to make for new moms. It stays fresh for days in the fridge and can easily be thrown into a coffee mug and eaten quickly with a spoon as you’re running around the house caring for babes.
Adapted from Detoxinista
- Cover the 2 cups of dry quinoa with 4 cups of water in a saucepan, over high heat on the stove. Bring to a boil, then reduce the temperature and cover for 15 minutes, until the quinoa has absorbed all the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.
- In the meantime, mix together the lemon juice, olive oil and 2 teaspoons of sea salt in a large bowl. Add the cooked quinoa, and toss in the dressing to coat well.
- Add in the minced scallions, red onion, chopped dill and parsley, chopped cucumber and olives, and toss well to combine. Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature. I like to add feta cheese before serving.