I don’t remember who Kim is, but her version of a recipe of Dr. Patrick Holford, whom I don’t know either, is wonderful! It is a little bit time consuming to prep but so worth the trouble.
- 1 cup uncooked quinoa
- 2 cup water
- 1/2 teaspoon salt
- 1 cup diced cucumber, peeled if waxed, otherwise well-scrubbed then diced
- 1 cup grape tomatoes (or equal amount of other aromatic tomato), halved or diced – measure after cutting
- 1 cup fresh parsley, chopped – measure after chopping
- 1/2 cup fresh mint or cilantro, chopped – measure after chopping (if you don’t like mint or cilantro, replace with additional parsley)
- 1/2 cup carrots, coarsely grated
- 1/4 to 1/2 cup scallions, thinly sliced – measure after slicing
- 2 cloves or 1 teaspoon garlic, minced
- 3 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 1/4 teaspoon ground cumin
- salt & pepper to taste
Rinse quinoa in a fine strainer until the water runs clear. In a small saucepan, combine quinoa, water, and salt. Bring to a boil, reduce heat to a simmer and cook for 10 to 15 minutes, until the grain is transparent and the small curly germ has started to separate from the body. Transfer cooked quinoa to a large bowl to cool, fluffing with a fork.
Meanwhile, prepare the cucumber, tomatoes, onion, parsley, mint or cilantro, carrots, and onions. Also, in a small bowl, prepare the dressing by whisking together the lemon juice, vinegar, olive oil, and cumin. When the quinoa has reached room temperature, gently stir in the prepared vegetables, garlic, and dressing until well mixed. Season to taste. Cover and refrigerate the salad at least 1 hour before serving – overnight would be better. Serve chilled or at room temperature.
Yields 6 Servings