I made up this large quinoa salad for a choir potluck.
- 2 c. uncooked quinoa
- 4 c. water
- Bouillon (enough for 4 c. water)
Combine 2 c. quinoa with 4 c. water and some bouillon. Bring to a boil, reduce heat to low and let simmer for 10-15 minutes or until all liquid is absorbed. Remove from heat and allow to cool to room temperature.
These things turned out to make a good combination:
- 3 stalks celery, diced
- 1 red pepper, diced (this is mostly for color)
- 2 large cucumbers, peeled, seeded and diced
- 1 c. crumbled feta cheese
- 1 apple, diced (I used a Braeburn, I think. Or maybe a Gala.)
- 1 bunch parsley, chopped
Optional:
- I also included a bunch of white mushrooms, sauteed, but they weren't all that noticeable among all the crunchy things.
- In the past I've often added diced, sauteed eggplant. That's always yummy.
- Usually I add kalamata olives, but I was out. I did have a little juice left in the jar, so I threw that in.
- Capers can also be nice.
- And so can mint.
- Or nuts. Last time I put in walnuts.
- And of course dried fruit is good.
Dress with a combination of:
- juice of one squeezed lemon
- big splash of olive oil
- salt and pepper to taste