Gently stirred together and served at room temperature, this is quinoa salad is a crowd pleaser.
By Carol Egbert
- 2 cups quinoa
- 2 cups vegetable broth
- 1 can soy beans, rinsed and drained
- 1 can white kidney beans, rinsed and drained
- 1 bunch flat leaf parsley, rinsed and chopped
- ½ cup sliced scallions
- 1 pint cherry tomatoes, halved
- zest of 1 lemon
- juice of 1 lemon
- 1 heaping Tablespoon grainy Dijon mustard
- ½ cup olive oil
- salt and pepper to taste
- Rinse quinoa in cold water to remove bitter coating.
- Put it into a heavy bottomed, shallow pan over medium high heat to toast for ten minutes, stirring constantly, until the seeds are light brown and aromatic.
- Remove pan from heat, stir in vegetable broth, return to burner, increase heat, bring to a boil, then reduce heat, cover pan and simmer until al dente, about eighteen minutes.
- Drain remaining liquid from the quinoa, set it aside, covered for five minutes, before fluffing with a fork and transferring to a large bowl to cool.
- Add beans, the parsley, scallions, cherry tomatoes and lemon zest lemon.
- For the dressing, combined lemon juice, mustard, olive oil and salt and pepper to taste.
- Add dressing to quinoa/bean mixture, gently stir together and serve at room temperature.
Carol Egbert is a writer, painter, graphic designer and cook. Her studio is on a country lane in rural Vermont. During mud season she escapes, for a couple of months, to a flat in Sicily overlooking the Ionia Sea. Her newspaper columns, magazine articles and blog are illustrated with her watercolor paintings – Honest Cooking means beautiful food.