If you’re looking to practise your dicing skills, then this everything-but-the-kitchen-sink quinoa salad is a winner. Similar to a tabouleh, all the vegetables are diced as small as possible and then mixed with your favourite grain/protein and choice herbs. In this version, I’ve gone with corn, cucumbers, and tomatoes paired with mint, parsley and green onions. For the dressing, a really fresh, but hearty tasting lemon and cumin vinaigrette makes it perfect for easing into the end of summer.
Quinoa Salad with Lemon and Cumin Vinaigrette
For the salad
2 cups of cooked quinoa*
2 roma tomatoes, diced
1/2 of a cucumber, diced
1 1/2 cups cooked corn kernels
1/4 of green onions, chopped
Handful of mint and parsley, roughly chopped
*One cup of dry quinoa will yield three cups of cooked quinoa. To cook them, rinse the quinoa thoroughly under cold water and soak it in a bowl of water for 15 minutes before rinsing again. Heat a drizzle of olive oil in a saucepan over medium-high heat, and add the quinoa. Cook for about 1 minute until the water evaporates and the quinoa is toasted. Add 2 cups of water or broth and a pinch of salt. After the water comes to a boil, turn the heat down to low. Cover and cook until the water has all been absorbed, about 15 to 20 minutes. Remove the pot from the heat and it stand for 5 more minutes.
Fluff and dress the quinoa as desired!
Lemon and Cumin Vinaigrette
3 tablespoons fresh lemon juice
1 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon of black pepper
1/3 cup olive oil
In a bowl whisk together the the lemon juice, cumin, cracked pepper, salt and oil until emulsified.
After combining the vinaigrette with the quinoa salad, cover the bowl and let it rest in the fridge for about 10 to 15 minutes so the flavours are all absorbed!
Three Hour Brunch Friend 