by Chef Lala
As you walk the grocery aisle, there are more and more examples of colorful produce that is usually grown in spring and summer time. Fruits and vegetables of all colors are ready for the taking and ready to be experimented with.
Quinoa Salad is a great dish to create either as a side dish or as a main course. It contains plum cherry tomatoes, firm yet tender cucumbers and, of course, the healthy seed of the Incas, quinoa.
Quinoa has been labeled as the ‘superfood,’ and I have to agree. It is loaded with protein, fiber and minerals but doesn’t contain any gluten.
Easy to prepare with a bountiful taste, share this simple and nutritious dish.
- 1 cup pearl quinoa
- 1 1/2 cups water
- 1/4 tsp salt
- 1 medium hot house cucumber, diced small
- 8 oz small cherry tomatoes, cut into 4
- 1/4 medium red onion, diced small
- 1 tbs red wine vinegar
- 3 tbs olive oil
- 1 large lime, juiced
- 1 tbs kosher salt
- 1/4 tsp smoked paprika
- 1/4 cup cilantro, chopped
Soak the quinoa for 20 minutes in cold water. Rinse thoroughly two times, pour off the water and drain through a large fine mesh strainer. Place in pot with the water and salt. Cover the pot, bring to a full boil, turn the heat to low and cook for 15 minutes. Remove from heat and set aside to cool.
In a medium bowl, combine cucumber, tomatoes, onions, red wine vinegars, olive oil, lime juice and salt. Add quinoa, paprika and cilantro and fold over to combine.
A Cordon Bleu-trained chef, Chef Lala is also a cookbook author, certified nutritionist and motivational speaker who has brought her message to the Today Show, Martha Stewart, Dr. Oz, Discovery Health National Body Challenge and The Biggest Loser, Spanish edition. Click here to go to her website.