Citrus flavoured quinoa salad.

This nutritious salad is very colorful and flavored with citrus.

Quinoa has a fluffy consistency and a mild, delicate, slightly nutty flavor that borders on bland.  It’s my new favorite grain.  I use it in stir-fry, salads, and even soup!  Since I like to make salads for my lunch, I thought I would share a new quinoa salad recipe with you.  This one is a nice light salad, but full of flavor.  

Please enjoy and good luck 😉

 Ingredients:

• 1 cup quinoa, rinsed and cooked
• 1   1/2 cup boiled salted water
• 1 small avocado, peeled and small diced
• 1 stalk celery, washed and small diced
• 10-15 cherry tomatoes, washed and halved
• 1 stalk green onion, washed and small diced
• 1 small can  of  chickpeas, drained ( 430 gr )
• half cucumber washed and small diced
• 1/4 small red or yellow pepper, washed and small diced
• 3 tbsp  small diced red onion
• 3 tbsp washed, and diced  cilantro
• half lemon juice and lemon zest ( or half orange zest )
• salt and pepper to taste
• 1/2 tsp dill seasoning
• 1 tbsp red wine vinegar or 1 tbsp balsamic vinegar
• 4 tbsp olive oil + 1/2 Tsp
• 1 tsp sugar
• 4 tbsp orange juice
• you can add crumbled feta cheese when you serve

Directions:

1. To Rinse: Stir the quinoa with your hand, and carefully pour off the rinsing water. Before cooking, the seeds should be rinsed to remove their external. In a medium pot, bring the water (or stock) and quinoa to a boil.  If you’re using water add a pinch of salt and 1/2 tsp olive oil. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered pot on the burner for 5 more minutes. Fluff with a fork and allow the quinoa to cool.

2. Drain the chickpeas. Whisk together olive oil, lemon juice, lemon zest, vinegar, orange juice, dill, salt, pepper, and sugar in a small bowl.  Set aside. Chop all the veggies and fruits.

3. When the quinoa is cooled combine quinoa with other ingredients together in a bowl. Pour dressing over quinoa mixture toss to coat. Serve with a slice of lemon and fresh cilantro. Chill in refrigerator. Stir well before serving.

Good to Know: This salad can be made a day ahead, it travels well, and will last 3 days refrigerated. Stir before you serve.

Enjoy 😉