QUINOA SALAD (Turkish/Greek, Vegan, Vegetarian)

                                                   






Ingredients  ( 2 servings )


1/3 cup red quinoa     ½ medium size red onion     1 medium cucumber (seedy parts discarded)


½ large, firm tomato or 4 cocktail tomatoes (deseeded and drained)     Plenty of chopped Italian parsley     


Pumpkin or sunflower seeds     1 tbsp olive oil     1 tbsp red wine vinegar     ½ tbsp lemon juice       


Salt, pepper     Optional: 3-4 small radishes     Optional: Crumbled feta cheese





Instructions


1.  Rinse the quinoa in a fine mesh sieve to get rid of the bitter-tasting saponin, which is quinoa’s natural coating to repel insects. You may also want to leave the quinoa in water for a few minutes. Drain. 


2.  Add the quinoa to a cup of water and bring to a boil.


3.  Turn the heat down to low and simmer for about 15 minutes. You should see the sprouts, but the quinoa should be firm and somewhat crunchy. Drain and cool.


4.  Dice finely the red onion, deseeded cucumber, deseeded and drained tomatoes and parsley.


5.  In a small bowl or cup mix the olive oil, red wine vinegar, lemon juice, salt and pepper.


6.  Pour the sauce over the quinoa and mix well.


7.  Add the chopped red onions, cucumbers, tomatoes and parsley.


8.  Taste and adjust the sauce to your liking.


9.  If you will use the optional ingredients, peel (in stripes) and slice the radishes. Place them on top of the salad. Sprinkle with crumbled feta cheese. 


10.  Sprinkle with pumpkin or sunflower seeds during serving.


NOTES:  Quinoa originated in South America, but the recipe is Turkish/Greek style.




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