Quinoa Salad

Quinoa Salad
Yield Prep Time
6to 8 servings 20minutes
Cook Time
20minutes
Yield Prep Time
6to 8 servings 20minutes
Cook Time
20minutes
Quinoa Salad
Yield Prep Time
6to 8 servings 20minutes
Cook Time
20minutes
Yield Prep Time
6to 8 servings 20minutes
Cook Time
20minutes
Ingredients
  • 1 1/2cups quinoaIf using regular (not pre-washed) quinoa, rinse well and dry
  • 2tablespoons buttercut into 2 pieces
  • 1small onionchopped fine
  • 2teaspoons coarse salt
  • 1 3/4cups water
  • 2each seedless cucumberpeeled and cut into 1/4-inch dice
  • 1small red onioncut into 1/4-inch dice
  • 3-4each roma tomatoesseeded and diced
  • 2tablespoons parsleychopped
  • 1tablespoon mintchopped
  • 1/2cup extra-virgin olive oil
  • 1/4cup red wine vinegar
  • 1tablespoon lemon juice
  • 3/4teaspoon black pepper
  • 1each avocadopeeled, seeded, and diced
Yield:
Instructions
  1. Toast quinoa in medium saucepan over medium-high heat, stirring frequently, until quinoa is very fragrant and makes continuous popping sound, 5 to 7 minutes.
  2. Transfer quinoa to bowl and set aside.
  3. Return now-empty pan to medium-low heat and melt butter.
  4. Add onion and salt; cook, stirring frequently, until onion is softened and light golden, 5 to 7 minutes.
  5. Increase heat to medium-high, stir in water and quinoa, and bring to simmer.
  6. Cover, reduce heat to low, and simmer until grains are just tender and liquid is absorbed, 18 to 20 minutes, stirring once halfway through cooking.
  7. Remove pan from heat and let sit, covered, for 10 minutes.
  8. Transfer the quinoa to a large bowl.
  9. Fold in the cucumbers, onion, tomato, parsley, mint, olive oil, vinegar, lemon juice, salt, and pepper and toss well.
  10. Top with avocado, and serve.
Recipe Notes

If using unwashed quinoa, rinse the grains in a fine-mesh strainer, drain them, and then spread them on a rimmed baking sheet lined with a paper towel and let them dry for 15 minutes before proceeding with the recipe.