Italian Quinoa Salad
- Total Time
If you’ve never tried quinoa, give it a go. It’s grain-like in nature but high in protein and actually related to the spinach and beet families.
uncooked quinoa1 cup(s)
uncooked celery2 rib(s), medium, ribs, minced
cucumber(s)1 medium, seedless, peeled, minced
fresh radish(es)8 medium, chopped
uncooked scallion(s)5 medium, roots trimmed and minced
orange(s)2 medium, peeled and cut into segments*
chives2 Tbsp, chopped
basil½ cup(s), fresh, chopped
pine nuts¼ cup(s), toasted
olive oil2 tsp, extra virgin
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
- Over a medium flame, heat a one-quart saucepan, and add the quinoa. Toast the quinoa for a few minutes and then pour over 1 1/2 cups water. Cover with a tight fitting lid and lower the heat to medium-low. Cook the quinoa for 15 minutes. Shut off the heat and allow the quinoa to sit for 10 minutes.
- In a serving bowl, toss all the ingredients together to thoroughly combine. Season to taste and serve. Yields about X cups per serving.