Crunchy Quinoa Salad
Prep: 30 minutes Chilling: 1-2 hours
We were in Michigan this June of 2011 taking care of some office issues with Carol, who manages the telecommunications part of the McDougall business. Many of you know that Carol is my sister, and she loves to cook as much as I do, so of course we had to try some new recipes while we were together. This salad was put together using produce from her neighbor, Dave's, garden. Feel free to change the vegetables according to what you have in your garden or have found at the farmer's market.
- 1 cup uncooked quinoa, well rinsed
- 2 cups vegetable broth
- 3 2-inch strips of lemon zest
- 1 1/2 cups asparagus, sliced into 1/2 inch pieces
- 1 cup snow peas, cut in half
- 1/2 cup kohlrabi, peeled and sliced into thin strips
- 1/3 cup radishes, thinly sliced
- 3 tbsp lemon juice
- 2 tbsp fresh chives, chopped
- 2 tbsp fresh parsley, chopped
- 1 tbsp fresh cilantro, chopped (optional)
- 1 tsp fresh mint, chopped
- freshly ground black pepper
- dash sea salt
Place quinoa in a pot with the vegetable broth and bring to a boil. Reduce heat, stir in the pieces of lemon zest, cover and cook for 15 minutes. Remove from heat, stir, remove pieces of lemon zest (discard) and let quinoa cool slightly.
Meanwhile, put a large pot of water on to boil, drop in asparagus and snow peas and cook for 2-3 minutes until crisp-tender. Remove from pot with tongs and drop into a bowl of ice water. Drain.
Combine quinoa, asparagus, snow peas, kohlrabi and radishes in a large bowl. Add remaining ingredients and mix well. Season with freshly ground pepper and sea salt, if desired. Chill for 1 to 2 hours before serving to allow flavors to mingle.
Hints: Wash the lemon and then peel with a vegetable peeler, yielding very thin strips. Use the remaining lemon for the juice in this recipe. Kohlrabi may be unfamiliar to you, but I highly recommend it in this recipe. Look for it in farmer's markets or in large supermarkets or natural food stores. If you can't find it, you may just omit it, or use fresh zucchini or cucumber instead.