As soon as summer begins I start making this salad. Its cool and refreshing, nice as a side dish or as a complete meal. Its got protein, healthy fats, antioxidants and all of the wonderful things you can put into your body. This is one of the foods I categorize in my mind under "guilt free" because its so very good for you.
The first step in this recipe is to start the quinoa (if you're familiar with cooking it skip on to the next paragraph). The total cooking time will be about 20 minutes which is just about enough time to do the rest of the chopping and mixing. The rule of thumb with this grain is a ration of 2:1 liquid (vegetable stock here) to dry quinoa. Follow the directions on the package regarding rinsing and soaking your quinoa. A lot will recommend soaking it in the liquid for 15 minutes prior to cooking but I skip that step entirely and mine turns out just fine. Quinoa starts out as small looking hard beads and then they become translucent and sprout their grain as they cook. You'll know its finished when it looks like the pic on the right:
Once your chopping is finished check the quinoa. It should be finished or close to it and now is the time to remove it from the heat and let it cool. While its cooling put together your dressing. The only tip I have here is to zest the lemon, then juice it. The other day I accidentally juiced it first. Zesting half of a squished lemon is like....well, zesting half of a squished lemon and no fun at all (and definitely not time efficient!)
Juice of 1 lemon
Zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
Hope you enjoy this recipe! Feel free to message me with questions or comments.
Please keep in touch this week, we have an exciting blog coming up about one of my favorite nights out...along with our first giveaway...tickets to that evening! Stay tuned!