Posted on April 2nd, 2012
There is a lot I love about this dish. I love the taste. I love the fact that I can serve it and most people can enjoy it, whether they eat a gluten-free, vegan,vegetarian or omnivorous diet. It has no cholesterol and the ingredients in it are all low on the glycemic index. For those watching their salt intake, simply annex some before adding the salt – or let everyone add salt to taste to their portion. I love this dish for its versatility: It can be eaten, for dinner, as a snack or as a side. Left overs are great for lunch the next day. And it only takes 20 minutes to prepare.
|Spring Quinoa Salad with Basil & Pistachios Recipe||
Recipe type: Dinner, Lunch, Side, Snack
Prep time: 5 mins
Cook time: 15 mins
Total time: 20 mins
You can cut the prep time needed just before eating, to about 5 minutes by preparing some of it in advance. The day before, cook the quinoa, chop the cucumbers and tomatoes and store them in separate covered containers in the fridge. Before eating simply mix the refrigerated ingredients and then slice, measure and add the remaining ingredients to the quinoa. I use locally grown greenhouse cucumbers,tomatoes and basil in this recipe. Lacto-vegetarians may want to adapt this recipe by adding bocconcini. Pescaterians and Flexitarians may want to add sliced pan fried trout to make a quick and yummy one dish meal.
- 2 cups red or white quinoa
- 4 cups of boiling water
- 1 pitcher of ice water
- 2 cup of diced english cucumbers
- 2 cup of diced tomatoes
- 1 tsp salt
- 1/2 tsp dry dill
- 1 avocado sliced
- 1/4 extra virgin olive oil
- 1/2 cup of lemon juice
- freshly ground black pepper
- 5 – 8 basil leaves sliced into ribbons
- 1/4 cup of whole pistachios
- 2 tbsp chia
- In a pot bring 4 cups of water to a boil. Add the quinoa.
- Let it simmer for between 12 – 14 minutes or until all the water is absorbed by the quinoa.
- and the husk, which is a white curly cue strand, is separating from the quinoa itself.
- While the water is boiling and quinoa cooking, slice the cucumber and tomatoes into evenly sized pieces.
- Pit and dice the avocado. Chop the basil into ribbons.
- Measure out the salt, dill, pistachios, olive oil, lemon juice and chia.
- Once the quinoa is cooked, fluff with a fork and empty the quinoa onto a clean cheese cloth in an empty sink. Hold each corner of the cheese cloth, containing the quinoa, with your fingers.
- Pour a pitcher of ice water over the cheese cloth. Wring any remaining water.
- Place the quinoa in a large bowl. Add the cucumber, tomatoes, avocado and chia to the quinoa. Mix well with a wooden spoon or spatula.
- Add the olive oil, lemon juice, salt, dill, basil and pistachios. Add freshly ground black pepper. Toss well. Enjoy.
Serving size: 1.25 cups Calories: 390 Fat: 19 g Saturated fat: 3g Unsaturated fat: 16g : 48 g Sugar: 4g Fiber: 9g Protein: 11g Cholesterol: 0
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