COOK YUMMY TOP 10

When the times comes that nothing goes forth from you other than that which you would be glad to have returned, then you will have reached your heaven
- Ernest Holmes
 
Summer Bounty Quinoa Salad
Photography by virginia rodriguez

 

Summer Bounty Quinoa Salad

Recipe by virginia rodriguez
Salads | | Serves 4-6

Prep. Time: 10 min. | Cooking Time: 35 min.



 

INGREDIENTS
almost all raw, vegetarian and gluten free, with a vegan option
TAGS: Raw, Vegan, salad, quinoa, walnuts, olive oil, feta, basil, balsamic vinegar, cheese, garlic, cherry tomatoes, sea salt
Rinse quinoa and place in pot with water. Heat on high in covered pot until boiling, then lower to a very low simmer (don’t stir while it cooks.) Cook until water evaporates, about 15-20 minutes. Let sit for another 15 minutes and then fluff with fork and bring to room temperature.

In a bowl, add all ingredients to the quinoa and mix gently. Serve at room temperature or cold.

Enjoy!



Notes & tips: When you can, use the highest quality local organic ingredients to get the most amazing flavors. I use local artisan goat cheese feta, olive oil and balsamic vinegar. Our local cherry tomatoes just came in to the farmers market and are so sweet!

  • 1 cup quinoa
  • 1 ¾ cup water
  • ¾ teaspoon sea salt
  • ¼ cup walnuts, chopped
  • 1 cup basil leaves, chiffonade (sliced thin)
  • 2 ears of corn - slice the raw kernels off of the ear 
  • 1 cup cherry tomatoes, quartered
  • 6 oz goat cheese feta (or 1 cup of diced firm avocado if you want this to be a vegan salad)
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar
  • ½  teaspoon minced garlic


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