by ADMIN on JULY 7, 2011
Fresh, succulent, and crisp – this cool summer salad is a delicious, simple side dish to any BBQ. The tart red wine vinegar and garlic provide a perfect flavor balance to the seasonal sweet carrots, tomatoes, and sugar snap peas. Believe me, you’ll want to make this right away!
Quinoa is the seed of the plant, but we eat it like a grain. Because it’s a seed, it is considerd a complete protein – in other words, it has all the amino acids the body needs to make protein.
This exotic ‘grain’ comes in white, red, purple, orange or black. And though they’re all nutritionally equivalent, (and taste-equivalent) the difference lies in their antioxidants. Each color provides a different health-boosting antioxidant. So feel free to try them all! Summer Quinoa Salad Prep time: 15 mins Cook time: 15 mins Total time: 30 mins Serves: 8 Fresh, succulent, and crisp - this cool summer salad is a delicious, simple side dish to any BBQ. The tart red wine vinegar and garlic provide a perfect flavor balance to the seasonal sweet carrots, tomatoes, and sugar snap peas. Believe me, you'll want to make this right away!
1 cup quinoa, dry
2 cups water
3 medium tomatoes, de-seeded and diced
1.5 cups chopped sugar snap peas
6 large carrots, peeled and diced
5 Tbsp red wine vinegar
4 Tbsp olive oil
1 handful basil (about 25 large leaves), minced
1 garlic clove, minced
½ tsp salt
½ tsp tabasco (optional)
Bring water to a boil, add quinoa, let return to a boil, then reduce to a simmer and cover. Let cook for 15 minutes, or until water is fully absorbed.
Add tomatoes, sugar snap peas, and carrots to a large bowl.
In a small bowl, combine red wine vinegar, olive oil, garlic, basil, salt and tabasco - whisk well.
Once done, cool and fluff the quinoa, then combine with the vegetables. Add the red wine vinegar mixture and stir gently until well combined.
For best results, let set in the refrigerator for at least 1 hour to allow flavors to blend.