Quick Quinoa Salad
This salad is easy to throw together and keeps nicely in the refrigerator for up to a week. You can add in other veggies, greens, nuts, even dried fruit, herbs and spices. Think of the rainbow, get creative!
- 1 2/3 cups dry quinoa
- 3 1/3 cups water
- Pinch of sea salt
- 1 cup chopped carrots
- 1 whole red bell pepper, diced
- 1/2 onion, diced
- 3/4 cup minced cilantro
- 1/3 cup pumpkin seeds
- 2 cloves garlic, minced
- 1/3 cup freshly squeezed lemon juice
- 3 Tablespoons extra-virgin olive oil
- 3 Tablespoons tamari or shoyu
- Optional garnishes: sliced black olives, tomatoes cut in wedges
Rinse quinoa with warm water and drain through a fine strainer. Place quinoa in a 3-quart pan with water and salt; bring to a boil. Turn heat to low, cover and simmer for 15 minutes. Allow quinoa to sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads. Toss with fork and let cool. Add carrots, red bell pepper, onion, cilantro, seeds, and garlic to quinoa; mix thoroughly. Combine lemon juice, oil, and tamari. Pour over quinoa and toss well. Garnish with cheese, olives, or tomatoes if desired.