Herbed Quinoa Salad

Okay, so this is one of my FAVORITE salads. The recipe is courtesy of my sister Cecily. I am grateful to her for allowing me to share it. You can choose to skip the homemade dressing if you like and use a good quality organic balsamic vinegarette, but I highly recommend making your own.

Quinoa is loaded with protein, is gluten free and is very easy to work with. (If you have any questions about it, feel free to comment or join the Luminous Residence Facebook page annd comment there... I will be sure and get back to you.) I highly recommend adding the optional feta... SO yummy!! 

Herbed Quinoa Salad

via Cecily Underwood

Serves 4-6

1 cup quinoa, thoroughly rinsed and drained *

2 cups water

1/2 teaspoon salt1/2-2/3 cup finely chopped parsley (I use a food processor)

1/2-2/3 cup finely chopped cilantro

1/3-1/2 cup finely chopped mint leaves

1 cup seeded and finely chopped tomatoes

2/3 cup thinly sliced scallions

1/3 cup chopped yellow or purple bell pepper

1/4 cup grated carrot (optional)

1/3 cup seeded and peeled cucumber, I like to use lemon cumber (optional)

3/4-1cup cup Basil Vinaigrette (see below)

*Rinse quinoa VERY WELL. Run under water in strainer for several minutes, and make

sure water runs clear before putting into pot to cook. Although quinoa is very healthy, it

contains a natural outer coating which can be upsetting to the stomach. I often use

about half or two-thirds regular quinoa, and about one half to one-third RED quinoa.

They have the same basic flavor, but it makes the saladprettier.*

In a saucepan, combine the quinoa, water, and salt. Bring to a boil. Reduce heat to

low, cover and cook for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff

with a for and place in a large bowl and let it cool COMPLETELY (I usually make the

quinoa a day ahead of time & refrigerate). Another trick is to add just a small splash of

olive oil at boiling time- it helps the quinoa to fluff easier when cooled.

Add the parsley, cilantro, mint, tomatoes, scallions, pepper, carrots, and cucumber.

Pour the dressing over and mix well. Cover and chill about an hour before serving.

**You can also add optional feta cheese or pine nuts/pistachioʼs too.

***The herb portions can vary according to how much you like that particular flavor. My

cooking generally tends to be spice & herb heavy.

 
Basil Vinaigrette
2/3 cup olive oil

1/4 cup apple cider vinegar

1/4 cup lemon juice
Large bunch of basil leaves (20-30+ leaves?)

1/2 teaspoon mustard powder

5-7 cloves of garlic

1/2 teaspoon salt (more to taste)

In a blender combine all ingredients. Process for at least 1 minute. Store in a tightly

covered container in the refrigerator if not using right away.

**note: I often use a combination of Orange Muscat Champagne Vinegar (from Trader

Joes) with either the cider vinegar or lemon juice. Go with your own personal

preferences.

Photos by Sheamus Vaughan-Warde