Lemon-Herb Quinoa Salad
Quinoa has gained a lot of popularity in kitchens everywhere thanks to its reputation as a superfood. This salad is light, lemony and herbaceous - the perfect complement to grilled salmon.
- Ingredients:
- 1-1/2 cups quinoa
- 2-3/4 cups water
- 1/2 teaspoon salt
- Freshly ground black pepper
- 2 cloves garlic, very finely chopped
- 1/3 cup extra-virgin olive oil
- 2 teaspoons freshly squeezed lemon juice
- Zest of 1/2 lemon
- 2 tablespoons parsley, chopped
- 2 scallions, thinly sliced
- 1 tablespoon fresh chives, chopped
Preparation:
Rinse the quinoa thoroughly, using a fine-mesh strainer. Set aside to drain.
Bring the water to a boil in a 2-quart saucepan and add the salt. Stir in the quinoa, cover and reduce the heat to medium. Cook, stirring occasionally, until the quinoa is tender and the water has been absorbed, about 12 minutes. Quinoa turns translucent when fully cooked.
Remove from the heat, fluff with a fork and season to taste with salt and pepper. Stir in the garlic, transfer the quinoa to a serving bowl and set aside to cool to room temperature.
Whisk together the olive oil, lemon juice and lemon zest in a small bowl. Add to the quinoa along with the parsley, scallions and chives. Combine well, taste and adjust the seasoning as needed.
Makes 6 servings
