Monday, June 04, 2012

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.

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