This easy whole foods recipe for quinoa salad with water chestnuts, olives, and herbs is a great way to use up leftover grains and herbs. A light, lemony vinaigrette adds zesty flavor to this excellent snack or side dish. The salad makes a fantastic light lunch or supper dish. We especially love it atop arugula or salad greens, with spicy seared fish or tofu.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Ingredients:
- 1 cup red, black, or white quinoa
- 2 cups water
- Pinch of sea salt
- 1 cup sliced water chestnuts, thoroughly drained
- 1 scallion, chopped fine
- 1 stalk celery, chopped fine
- 1 cup shredded or finely chopped carrot
- 1/2 cup chopped black or green olives
- 2 tablespoons chopped Italian parsley
- 1 tablespoon chopped fresh cilantro or basil
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- Pinch of cayenne (optional)
- Sea salt and freshly ground pepper
Preparation:
Rinse the quinoa thoroughly and drain well. Place the quinoa, 2 cups of water and salt in a 1-quart saucepan. Bring to a boil, reduce heat to low, and cook 15 minutes. Turn off the heat and allow the quinoa to sit for 10 minutes.
Scoop the quinoa into a mixing bowl, and cool until it is no longer steaming. Add the water chestnuts, scallions, celery, carrot, olives, parsley, and cilantro.
Whisk together the lemon juice, olive oil, and cayenne. Pour the vinaigrette over the quinoa and mix well. Season to taste and serve at room temperature or chilled.
Serves 4-6
Copyright 2011 by Jen Hoy
Scoop the quinoa into a mixing bowl, and cool until it is no longer steaming. Add the water chestnuts, scallions, celery, carrot, olives, parsley, and cilantro.
Whisk together the lemon juice, olive oil, and cayenne. Pour the vinaigrette over the quinoa and mix well. Season to taste and serve at room temperature or chilled.
Serves 4-6
Copyright 2011 by Jen Hoy
