Summer Quinoa Salad

Name: Summer Quinoa Salad
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 8 cups, 6-8 serving(s)
Ingredients: 236.59 ml quinoa; 473.18 ml water; 78.78 ml lemon juice; 78.78 ml extra virgin olive oil; 29.58 ml fresh cilantro, chopped; 59.16 ml fresh parsley, chopped; 4 fresh mint leaves, chopped; 1 garlic clove, minced; salt & pepper; 118.29 ml red onion, chopped; 236.59 ml cherry tomatoes, halved; 236.59 ml cucumber, diced; 118.29 ml radish, diced; 118.29 ml roasted red pepper, chopped; 118.29 ml kalamata olive, halved; 118.29 ml artichoke heart, sliced; 236.59 ml cannellini beans; 118.29 ml ricotta salata

Submitted by gemini jodi

"My son has celiac disease & one of his favorite summer foods is pasta salad. So, I've tweaked one of my favorite pasta salad recipes, so he can enjoy it too. The beauty of this recipe is its infinite possibilities. I never make it the same way twice. In this recipe, I've listed all of the add-ins I've used (never all at once), but feel free to make it your own. Many non-GF friends have asked for the recipe, so here it is..."

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Ready In:: 45mins
Ingredients:: 18
Yields:: 8 cups
Serves:: 6-8

ingredients

236.59 ml quinoa
473.18 ml water
78.78 ml lemon juice
78.78 ml extra virgin olive oil
29.58 ml fresh cilantro, chopped
59.16 ml fresh parsley, chopped
4 fresh mint leaves, chopped
1 garlic clove, minced
salt & pepper
118.29 ml red onion, chopped
236.59 ml cherry tomatoes, halved
236.59 ml cucumber, diced
118.29 ml radish, diced
118.29 ml roasted red pepper, chopped
118.29 ml kalamata olive, halved
118.29 ml artichoke heart, sliced
236.59 ml cannellini beans
118.29 ml ricotta salata

directions

Heat water (salted, if you want) in large saucepan to boiling & add quinoa. Cook 15 minutes or until cooked (follow directions on quinoa package, cooking times vary by type of quinoa). Once cooked, fluff & put in large mixing bowl to cool.
Combine lemon juice, olive oil, salt & pepper, herbs & garlic in blender or whisk well in small mixing bowl. Pour this mixture (viniagrette) over quinoa to "marinate.".
If veggies and add-ins aren't prepped yet, chop them while quinoa "marinates." Stir remaining ingredients into quinoa, serve. Can be served warm (fresh), at room temperature or slightly chilled.

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Reviews

I made this recipe for a potluck/BBQ where there were a lot of vegetarians, and it was a huge hit! I got so many compliments. In particular, the dressing/marinade was one of the best I've ever tasted. I'm thinking of using it as a salad dressing and in other recipes. Thanks for posting!!!

joyrowe
I did cut this recipe in half for just the 2 of us, but another time I'll be making this when my vegetarian son & DIL are over for a meal ~ It's absolutely delicious, & we thoroughly enjoyed the multitude of flavors in it! Thanks for sharing the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]

Sydney Mike