Tuesday, February 21, 2012

Quick Quinoa Salad

A quick and easy salad that tastes better the longer it sits.

Bright flavors, textures, colors and crunch tossed with a sweet and tangy red wine vinaigrette.

Quinoa Salad
2 cups water
1/2 cup red quinoa
1 blood orange, segmented
1/2 red bell pepper, medium dice
1 cup thawed, frozen edamame
1/4 cup small dice red onion
1/4 cup chopped, fresh cilantro
3 tbl sliced almonds, toasted
3 tbl toasted coconut flakes

Combine the water and quinoa in a small pot. Bring to a boil, cover and lower to a simmer. Cook for 15 minutes or until the liquid has absorbed and the germ spirals have separated from the seed. Remove from the heat and set sit for 5 minutes. Fluff with a fork and toss with the remaining ingredients. Add the vinaigrette and let sit for at least an hour before serving. The longer it sits the better it tastes.

Red Wine Vinaigrette
2 tbl red wine vinegar
1 tsp agave
1/2 tsp sea salt
1/8 tsp black pepper
1 garlic clove, minced
6 tbl extra virgin olive oil

Combine the vinegar, agave,salt, pepper and garlic. Stream in the olive oil slowly while you whisk. Toss with the salad.

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