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This is a very refreshing salad. It’s light and if you use a rice cooker to cook your quinoa – would take you less than 20 minutes of prep time (mostly chopping and mixing dressing).
1 1/2 Cups cooked quinoa
Costco has a great deal on organic quinoa. You can also buy it in bulk at places like Winco.
1/2 Cup pine nutes
1 english cucumber, peeled and finely diced
1 Cup grape tomotoes
1/2 Cup red onion, finely, finely diced
1/2 Cup chopped parsley
1/4 Cup olive oil
3 Tablespoons fresh lemon juice (I recommend using fresh lemons)
2 tsp grated lemon zest
HOW TO PREPARE
1.) Cook quinoa according to directions on package. I recommend cooking your quinoa in the rice cooker, that’s how I do it and I find it so much less painful than the stove top method.
2.) Toast pine nuts on medium-high heat. Don’t let them burn, just brown them.
3.) Whisk together olive oil, lemon juice and lemon zest in a small bowl.
4.) After quinoa has cooled, mix quinoa with the cucumber, onion and parsley. Stir in the dressing. Top with pine nuts. Add salt and pepper to taste.
I actually think this salad tastes better the second day – after everything has come together in the fridge overnight. I would also suggest topping with some feta cheese, if you like that kinda thing.
Source: This recipe was adapted from a recipe in the January/February 2011 issue of Vegetarian Times!
This salad recipe is part of our Soup and Salad recipe series! You might also like:
- Leftover Turkey Chowder recipe (it uses leftover mashed potatoes, too!)
- Curried Corn & Cheddar Chowder recipe
- Spicy Asian Noodle Soup
- New Waldorf salad with Lemon-Tarragon Vinaigrette
- Winter Bok Choy Slaw
Do you have a favorite soup or salad? Send it in! You could get a $10 Amazon gift card if I feature your recipe!