So, despite the weather, I had to fire up my stove last night. We are having a lab picnic at our mentor's today. The quinoa salad that I made for the division picnic seemed to be popular, so I decided to create another. This time, I have split the salad in half to take care of another intolerance that is prevelant in our lab: lactose intolerance. Also, if we didn't have nut allergies, I would probably add nuts or toasted seeds or pignolia to this salad as well as I like that nutty crunch. Here's my "creation":
Basalmic Summer Quinoa Salad
- 1/2 large cucumber*
- 1/4 cup basalmic vinegar
- 1/4 cup extra virgin olive oil
- 1 tsp dried basil (may use fresh)
- 1/2 tsp garlic and herbs (may use fresh)
- 2 1/2 cups chicken broth
- 1 cup quinoa
- 2 cups kale*
- 1 medium tomato*
- 1/4 cup feta (optional)
- 2 Tbsp chopped walnuts, almonds or toasted pignolia (optional)
In a medium saucepan, bring broth to a boil. Add quinoa and reduce heat to a simmer. Cover and cook 10 minutes. In the meantime, wash kale and remove stems. Chop into bite-sized pieces. After 10 minutes cooking, add kale to top of quinoa. Cover and simmer another 5 minutes. Turn off heat and allow to steam an additional 5 minutes.
Wash and dice tomatoes. In a large bowl, combine quinoa, cucumbers with marinade and tomatoes. Refrigerate at least 2 hours before serving. Salad may be served this way, or if you prefer, you may add crumbled feta cheese and/or nuts or pignolias.
Left: Quinoa salad without feta
Right: Qinoa salad with feta
*CSA ingredients
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