Quinoa Salad

This is another ideal salad for late summer hot weather and fulfilling enough for a chilly fall meal. Quinoa is as versatile as rice, light and fluffy with a delightful nutty flavour. Quinoa cooks up in 15 minutes and can be eaten just as is with a bit of tamari sauce, or incorporated into a number of dishes like the following salad that takes hardly any time at all to whip up. Served with a legume dish, this satisfying salad proved to be a perfect side. Add some savory biscuits alongside the meal and you are in for a feast that won't leave your belt bursting.

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Quinoa Salad

Recipe by Lisa Turner Published on September 11, 2011 A simple and savory quinoa salad dressed with tomatoes, olives, feta cheese and a little spice — ideal for late summer or early fall Print this recipe Ingredients: 1 cup dried quinoa 6 sun-dried tomatoes 20 cherry tomatoes, halved 1/2 cup olive oil a few dashes of balsamic vinegar or Balsamic Vinaigrette with White Truffle 1/2 teaspoon dried red pepper flakes 2-3 fresh chilies, seeded and finely chopped 1 large shallot, finely chopped fresh cracked pepper to taste sea salt to taste generous 1/2 cup pitted and chopped Kalamata olives 1/2 - 2/3 cups Feta cheese handful of fresh parsley, chopped Instructions: Rinse the quinoa and soak overnight in 2 cups of water. Bring to a boil, reduce the heat to low, cover, and simmer for 15 - 20 minutes or until the liquid is absorbed. Let sit for a few minutes and then fluff with a fork. Set aside to cool at room temperature or in the refrigerator if desired. Meanwhile, soak the sun-dried tomatoes in hot water for 20 minutes, then drain and chop. Fluff the quinoa again and place in a large mixing bowl. Add the rest of the ingredients and toss gently until well combined. Makes 4 servings

More grain salads from Lisa's Vegetarian Kitchen you will be sure to enjoy:
Mexican-Style Kamut Berry, Black Bean and Roasted Corn Salad
Quinoa Spinach Salad with Feta, Pomegranate and Toasted Almonds
Mexican-Style Black Bean and Millet Salad

On the top of the reading stack: Plenty: Vibrant Vegetable Recipes From London's Ottolenghi by Yotam Ottolenghi

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