Served this yummy salad at a networking party I held at my place last night – it was delicious and I’m thrilled there are leftovers for me today! I can’t take credit for the serving tip (shown below) – Richelle at Blighty’s Bistro served up her salad’s on Monday night in the same fashion for an equally delicious salad!
- 1 cup quinoa, rinsed
- 2 cups water
- 1/2 cup grated carrot
- 1/4 cup thinly sliced green onions
- 1 1/2 tsp oregano
- 1/4 cup pine nuts, toasted
- 1 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 2 tbsp lemon juice
- lots of freshly ground black pepper
My preference is to cook my quinoa in a Tupperware rice cooker because it’s easier and I know it won’t burn. Kathie Wagner is a great Tupperware rep and can get you one…but, if you don’t have a rice cooker then in a medium sized pot boil the 2 cups of water, add the 1 cup quinoa, reduce heat to medium and cook until tender (between 12 and 15 minutes). Put the cooked qunioa in a big mixing bowl and keep turning it over with a spatula to get it cooled off (unless you are really organized and did this part earlier in the day).
Add the remaining ingredients once the quinoa is cooled. Will keep two to three days.
