Even for non-vegetarians, quinoa is a great change to rice or pasta. I’ve been trying to think of more dishes using quinoa and came up with this salad.
Original recipe makes 4 servings
Ingredients
2 1/2 cups water
1 1/4 cups quinoa
1/3 cup raisins
1 pinch salt
2 medium tomatoes, diced
1 medium onion, minced
10 radishes, quartered
1/2 cucumber, diced
2 tablespoons sliced almonds, toasted
1/4 cup chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
1/4 cup lime juice
2 tablespoons sesame oil
salt to taste
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PREP
40 mins
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COOK
15 mins
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READY IN
1 hr 55 mins
Directions
- Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
- Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.
Nutrition
Calories: 346 kcal
Carbohydrates: 53.3 g
Cholesterol: 0 mg
Fat: 11.8 g
Fiber: 7.1 g
Protein: 9.5 g
Sodium: 275 mg