Monika's Quinoa Salad

2 cups quinoa

4 cups water

2 tsps salt

1/2 cup onion (diced red onion)

3/4 cup fresh tomato (diced)

3/4 cup carrots ( cooked, diced)

1/2 cup yellow or red bell pepper (diced)

1/2 cup of lima beans (cooked) optional

1/2 cup cucumber (diced)

2 tbsps fresh chopped parsley

2 tbsps olive oil

3 tsps fresh lemon juice

salt and pepper

 Combine water and salt in a large pot and bring to a boil over high heat. Meanwhile, rinse the quinoa. Add the quinoa and stir briefly. When it returns to a boil, reduce the heat to low and simmer gently until quinoa absorbs the liquid and grains are tender, about 10 to 15 minutes.

When quinoa is ready, stir the tomato, cooked carrots and lima beans, bell pepper, cucumber, red onion and parsley until well combined.  Drizzle the olive oil & lemon over the salad; gently stir until evenly mixed. . Taste, adjust seasoning, as needed, and serve.

Sotto Sopra's Gift - Sunday, June 10th

Mt. Vernon’s Sotto Sopra Italian Restaurant has been celebrating the joys of opera ten plus years with a monthly Opera Night filled with live opera performances accompanied by a multi course Italian dinner for a pre-set price. One night only, on Sunday, June 10^th Sotto Sopra is changing it up for those who have been Opera Night curious and those patrons who have been entertained in the past.

On this very special night, Sunday June10^th, patrons get to indulge their Italian souls with the live Opera performances – no cover charge, ala carte dining from Sotto Sopra’s dinner menu rather than a pre fixe menu and open reservations rather than the normal start time of 6 p.m. 

Come get a taste of the top 10 of opera’s favorite arias and a delicious array of contemporary Italian food in a 19^th century building that spiritually could transport you to Milan, Paris or any other major city in the world. 

Future Opera Nights:  Sundays – July 22^nd, August 19^th, September 23rd

Sotto Sopra’s Light Supper Pre Fix will not be available that evening.