It was originally going to be a couscous salad because I was trying out a new kofta recipe I came up with (I'll post that one later) but then I thought 'self', (because doesn't everyone address themselves as self?) 'Self,' I said, 'why not try and make a quinoa salad instead so that gluten free friends, friends with allergies and vegetarian friends could adapt and enjoy?'
And so I did. And here it is. I'm calling it my Quinoa Turtle Salad (hehehe - Q T Salad!) for no particular reason other than it's for my friend who likes turtles. And here it is.
QUINOA TURTLE SALAD
Ingredients
1 cup quinoa
2 cup low sodium stock (chicken or vegetable)
2 green onions, diced
1 red pepper, julienned
½ an English cucumber, peeled, seeded and diced
½ carton of grape tomatoes, halved
1 block of feta cheese, cubed or crumbled (optional for those with dairy allergies)
Handful of fresh Italian Parsley, rough chopped
¼ cup olive oil
Juice of 1-2 limes
Zest of 1-2 limes
1 tsp kaffir lime powder
½ tsp. mustard
1 tsp. minced garlic
1 tsp honey
1 tsp salt (optional)
1 tsp fresh cracked pepper
1 can chick peas - drained
Directions
- Follow directions for making quinoa using stock instead of water (pour 1 cup of quinoa into 2 cups boiling water, bring back to a boil, reduce to simmer and cook for 15 to 18 minutes or until all liquid is absorbed; remove from heat and cover for another 15 minutes);
- In a 2 cup measuring cup whisk together lime juice, olive oil, zest, honey, mustard, garlic, pepper, salt and lime powder to make dressing;
- Place prepared quinoa in large bowl; stir in chick peas and vegetables;
- Mix in crumbled/cubed feta and parsley;
- Pour dressing over salad and toss gently to absorb.
Eat.
Enjoy
P.S. this would be good with couscous too!
