Recipe: The Canoehouse’s Chilled Quinoa Salad
Chilled Quinoa Salad
Makes 6 cups
5 Tbsp extra virgin olive oil
2 tsp minced garlic
½ cup white onion, small dice
1 Tbps toasted ground cumin
2 cups water
1 cup quinoa
½ cup red bell pepper, cut into small dice
½ cup tomato, peeled, seeded, cut into small dice
½ cup carrots, cut into small dice
½ cup cooked green beans, cut into small dice
½ cup toasted almonds, chopped
1 cup peeled, seeded English cucumber, cut into small dice
2 Tbsp fresh squeezed lemon juice
3 Tbsp fresh squeezed orange juice
1 tsp ground cinnamon
4 Tbsp chopped fresh Italian parsley
3 Tbsp chopped scallions
2 Tbsp chopped fresh mint
Kosher salt and fresh ground black pepper to taste
1. Heat one tablespoon extra virgin olive oil over medium heat in 2-quart saucepan. Add garlic and onion, sweat for five minutes but do not color. Add cumin, stir for one minute. Add water, bring to boil. Add quinoa, bring back to boil, cover, cook over medium heat for 10 to 12 minutes, until quinoa has absorbed all the water. Remove from heat, fluff with fork, cover and let stand for 12 minutes. Uncover and let quinoa cool to room temperature.
2. Place cooked quinoa in large mixing bowl. Add red bell pepper, tomato, carrots, green beans, almonds, and cucumber. Mix gently.
3. Add remaining four tablespoons extra virgin olive oil, lemon juice, orange juice, cinnamon, parsley, scallions and mint. Mixed gently again. Season with salt and pepper.
4. Taste, adjust seasoning (salt and pepper) if necessary. Add more extra virgin olive oil or lemon juice if desired.
Chill, covered in refrigerator.