The Best Quinoa Salad
CATEGORIES
INGREDIENTS
- Cooking Time: 30
- Servings: 8-10
- Preparation Time: 10
- 1 cup small green lentils
- 1 cup quinoa
- (or you can use wild rice)
- 2 cups fresh or frozen corn niblets
- 1 sweet red pepper
- 1 jalapeno
- 1/2 chopped fresh parsley
- 1/4 cup chopped fresh chives, green onions or shallots
- 1/2 c crumbled feta cheese
- 2 TBSP fig jam, or Can also add chopped dried figs or dates- gives it a sweet touch!
- Dressing:
- 2.5 TBSP rice vinegar
- 2 cloves garlic minced or crushed
- 1/2 tsp salt
- fresh cracked pepper
- 3 TBSP olive oil
DIRECTIONS
- Rinse lentils and bring to a boil in a large pot. Cover and simmer 25-30min. Drain well, cool.
- Set oven to broil. In oven proof pot toast quinoa in oven for a couple minutes, or until it begins to turn golden brown. This brings out the flavour of the quinoa.
- Remove from oven, fill pot of quinoa with water and boil- just like pasta- for 10min, or until "al, dente". Drain well and cool.
- Combine all salad ingredients into large bowl and toss
- Make dressing. Incorporate into salad and serve!
RECIPE BACKSTORY
Canadian living combined with star chef MOM= brilliant meals. Mom added and subtracted a few ingredients eh voila, unsurprisingly produced the best quinoa salad I have yet to come across. She recommended adding figs to the mixture, I actually added fig jam and really loved it. Give it a try!