I’ve been totally into quinoa ever since I first learned how to cook with it back in 2012 when I went to a cooking class in Philadelphia with P&G. That was also the first night I actually learned how to pronounce quinoa – do you know how? It’s KEEN-WAH. In case you were wondering. I know was and I was definitely mangling the pronunciation before I heard the chef tell us how it’s supposed to be spoken.
So I’ve tried to make quinoa a few times at home ever since that day in Philly and never seem to be as successful as I was that night. I often buy it pre-made at the grocery store in the prepared foods section though because I love it so much and I’m still always on the hunt for a good recipe to try again at home. Which is why I am excited about this recipe to share from you from a friend who clearly makes a better quinoa than I do. Cuz this looks amazing, right? I can’t wait to try this because I don’t think it looks too hard. I’m hoping I can get it right.
Here is the recipe:
Quinoa Salad with Mediterranean Dressing
- 1 Cup Quinoa
- 2 Cups Water
- 1 Large Cucumber
- 1 1/4 C sliced Cherry or Grape Tomatoes
- 1 – 2 Tbsp Finely Chopped Green Onions
- 2 – 3 Tbsp Finely Chopped Fresh Mint**
- 2 – 3 Tbsp Finely Chopped Fresh Parsley**
- 1 Lemon
- 1/4 C Olive Oil
- 1 tsp Kosher Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 tsp White Sugar
**The Mint & Parsley must be fresh, not dried**
- Rinse quinoa in a sieve.
- In a medium saucepan, combine your 1 cup of rinsed quinoa with the 2 cups water. Bring to a boil. Once you reach a boil, lower the heat, cover, and simmer for about 15 minutes.
- While your quinoa is cooking, slice your cucumbers and tomatoes into bite-sized pieces and set aside.
- To make your dressing, finely chop your green onion, mint, and parsley. (There is a little lee-way in the recipe for these so you can incorporate your own personal taste for the herbs. However, I put in 1.5 Tbsp green onion and 2.5 Tbsp each of the mint and parsley.)
- In a small mixing bowl, combine your chopped herbs with the juice of one lemon, olive oil, salt, pepper, and sugar. Mix until well combined.
- When Quinoa is done, find a nice serving dish and mix in the veggies and dressing.
- Don’t forget to top with lemon zest.
- This dish is delicious warm, room temperature, or cold.