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| This cool refreshing salad (which just so happens to be vegan and naturally gluten-free) a Middle Eastern style pasta dish. What makes a quinoa salad taste so fabulous? Fresh mint, lime juice and good tasting extra virgin olive oil. Ingredients: 1 cup uncooked quinoa 2 tablespoons fruity extra virgin olive oil Juice from 2 limes 2-3 fresh mint sprigs, leaves removed and chopped 2 tablespoons chopped fresh cilantro leaves or parsley Sea salt and fresh ground pepper, to taste A handful of sweet and ripe cherry or grape tomatoes, quartered 2 tablespoons diced red onion- or use 2chopped scallions 1 garlic clove, minced Instructions: First, rinse your quinoa in a sieve (it's tiny so the usual colander might not do). Cook the quinoa as you would raw rice: in 2 and 1/4 to 2 1/2 cups fresh salted water, covered, until all of the water is absorbed. You can use your rice cooker to do this. The quinoa turns out fluffy, tender and perfect. Scoop the cooked quinoa into a bowl and add the rest of the ingredients, tossing lightly with a fork until combined. Taste test and adjust seasonings. Cover and chill- the longer, the better. This salad tastes better the second day- so plan ahead and make it the day before. |
| Quinoa Salad Recipe with Lime + Fresh Mint |