International Quinoa Salad
Barbara Shaurette
ingredients
- Quinoa:
- 1 1/2 C quinoa, rinsed very well
- 2 1/4 C water
- 1 clove garlic, minced or pressed
- 1/2 tsp. salt (optional)
- Vegetables:
- 1 large cucumber, peeled, seeded, and diced
- 2 medium-large tomatoes, finely chopped
- kernels of 2 ears of cooked corn (about 1 cup)
- 1 jalapeño pepper, seeded and diced
- 1 1/2 C cooked chickpeas
- 1/2 C scallions, thinly sliced
- 2/3 C parsley -- minced
- 1/3 C fresh mint -- minced
- 1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
- Dressing:
- 1/4 C freshly squeezed lime juice (NOT lemon)
- 3 tbsp vegetable broth or bean cooking liquid
- 1/2 tsp salt, or to taste (optional)
- 1/8 tsp ground pepper
- 1 clove garlic, pressed or minced
- 1/4 - 1/2 tsp chipotle chili pepper
directions
- 1
To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.
- 2
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve
Source: Barbara Shaurette
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