I made some lemony quinoa salad the other day, the same one I posted a few years stuffed in tomatoes. This time I went easy and just mixed in chunks of ripe homegrown tomatoes and it was very tasty as a side dish to a meal. Kept well in my fridge for the 2 more days it took me to finish it. So easy to make too. You could even make it the day before; just add the tomatoes before serving. So I am posting it here so you can try it; one caveat; only use local tomatoes. Do NOT make this with those pale imitation supermarket tomatoes. It is not possible to create something tasty if you start with poor quality ingredients and those plastic flavored “tomatoes” just will not work in this salad.
Lemony Quinoa Salad
Makes four servings.
½ cup regular quinoa, (not red or black)
1 cup water
½ a veggie bullion cube
2/3-3/4 cup small dice burpless cucumber
½ cup small dice zucchini
1/3 cup small dice red onion
2 tbsp. fresh mint or parsley, diced finely
3 tbsp. EVOL (extra virgin olive oil)
1 tbsp. red wine vinegar
Sea salt and fresh black pepper to taste.
2 large ripe tomatoes cut in chunks
Put the quinoa in the water. If it doesn’t say rinsed, you should put it in a strainer and rinse it for a minute to get off any coating – which can be bitter. Add the half bouillon cube, bring to a boil. Reduce heat to a simmer and cook 15 minutes. Let cool to room temperature before continuing.
Place the cooled quinoa in a mixing bowl. Add in the finely chopped veggies and stir. Sprinkle the fresh herbs on top; even fresh chives chopped pretty fine or julienned basil will work great. Use a zester or a very fine grater and get as much zest off the lemon (wash the lemon first); you can zest right into the quinoa mixing bowl. In a small mixing bowl put the juice of that same lemon, the EVOL and red wine vinegar. If you have more than 3 tbsp of lemon juice add a bit more EVOL and whisk to combine; add in up to ½ tsp salt and ¼ tsp freshly grated black pepper. Pour ¾ of it over the quinoa and veggies and stir to combine. Taste and adjust seasoning and add the rest of the dressing if it is needed. Chill at least 30 minutes. Add the chunked tomato and serve.
This is a great side dish or, if you have a vegetarian visiting, it is a substantial main dish choice as quinoa has a lot of complete protein in it.
So simple but the combination of fresh lemon juice, lemon zest, red wine vinegar and EVOL makes a great salad dressing. Do not cook the zucchini – if it is fresh and tender it is fantastic raw in a salad. If you can’t get one of those European cucumbers use a small regular one and peel the skin off it before dicing. If the seeds are large do not use the center with the seeds. Your salad will not be as pretty if there are sloppy cucumber seeds in it.
Quinoa salad will keep a few days in the fridge, if it lasts that long! Try it with different fresh herbs: it just won’t taste the same without the fresh summer veggies. I try to eat seasonally and this is definitely a summer treat!