Nutty Herbed Quinoa Salad
This takes advantage of the seasonal offering from the garden. Fresh mint often gets overlooked for basil, but is a wonderful addition to this fresh salad. Adding quinoa makes this a meal, and is the perfect light grain for a summer salad.
Servings: 2 servings
Ingredients
- 1 cup quinoa
- 2 cup water
- 2 Tbsp green onion, chopped
- 1 cup tomato, diced
- 2 Tbsp fresh parsley, chopped
- 1 Tbsp fresh mint, chopped
- 2 Tbsp walnuts, soaked and lightly toasted
- 1 lemon, zested and juiced
- 1 clove fresh garlic, pressed
- 1 tsp cumin
Instructions
- Put the quinoa, water and a pinch of sea salt in a pot, bring it to a boil for a minute, then turn down to low and simmer for 20-30 minutes. Quinoa is fully cooked when you see the swirl of the grains, with a translucent center, and it is fluffy. Do not stir the quinoa while it is cooking.
- Toast the walnuts if you like by putting them on a baking tray in an oven for a few minutes. Keep an eye on them, as they will toast quickly. Anywhere from 300-350 degrees F is fine.
- While the quinoa cooks, chop the vegetables and herbs. Mix together the lemon zest, juice, pressed garlic, and cumin as a dressing. Toss this with the vegetables, then add the quinoa and walnuts and toss.
Nutrition
Calories: 452kcal | Carbohydrates: 69g | Protein: 15g | Fat: 15g | Saturated Fat: 1g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 3g | Sodium: 38mg | Potassium: 1061mg | Fiber: 9g | Sugar: 4g | Vitamin A: 1700IU | Vitamin C: 50.3mg | Calcium: 110mg | Iron: 10.3mg
