Quinoa salads abound these days, and it’s no surprise why.
While this recipe is a great everyday meal option, it’s also a savvy choice for casual entertaining, since you can chop your veggies and cook your quinoa a day in advance. All you’ll have to do come party time is throw everything together in a large bowl, leaving you free to sit back and accept compliments from your friends.
In addition, the salad itself is a gluten-free and fiber-rich classic recipe – fresh veggies and herbs, tossed in a simple lemony dressing. Simple fresh ingredients, healthy, light and oh so tasty.
It’s got texture for days, people. Seriously.
I’m aware that the there is some chopping involved and its two components (cooking quinoa + chopping veggies) may give some of you heart palpitations, but please take a second to read through the whole recipe. It’s not nearly as scary as it looks. And I must warn you: if you bring this salad to work, your co-workers will want you to share. Consider bringing enough for everyone.
Expect a raise shortly thereafter.
Israeli Salad with Quinoa & Lemon
1 cup quinoa, rinsed
1 ½ cups vegetable broth
For salad:
1 English cucumber
½ cup green onion
1 red bell pepper
1 orange bell pepper
1 yellow bell pepper
1 cup parsley
½ cup Kalamata olives, pitted
zest of one lemon
Lemon juice (start with ½ a lemon, more to taste)
4 Tablespoons olive oil
Salt and pepper, to taste
To make the quinoa: Bring vegetable broth to a boil in a saucepan. Add rinsed quinoa and bring to a rolling boil. Cover and reduce the heat to low. Simmer for 12-15 minutes or until liquid is absorbed. Remove from the heat and let sit for five minutes. Fluff with a fork.
To make the salad: Chop the first 6 ingredients into a very small fine dice. The smaller, the better. Place in a large bowl and toss with cooked quinoa, Kalamata olives, lemon zest, olive oil, lemon juice, salt, pepper.
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