Mediterranean Quinoa SaladContributed by: Bob's Red Mill Natural Foods
Directions
In a large saucepan bring 4 cups hot water and 2 cups quinoa to a boil. Cover and cook over low heat for 15 minutes or until all the water is absorbed. Fluff with a fork and cool.
When quinoa and peas are cool place into a large bowl and add all remaining ingredients except pine nuts. Toss with 1/2 cup of your favorite vinaigrette dressing or try the delicious dressing that follows. Taste and adjust for seasonings. Add more dressing if desired. Garnish with pine nuts toasted until golden in a dry skillet. Serve warm or cover and chill up to 4 hours. Makes 10 servings. Wine Vinaigrette Dressing 1/4 cup white balsamic vinegar 1 tsp. sugar 1 tsp. Dijon mustard 2 cloves garlic, finely chopped 1/2 cup olive oil 1/4 cup plus 2 Tbsp. dry white wine freshly ground pepper salt Whisk together vinegar, sugar, mustard, and chopped garlic in a bowl. Slowly drizzle in the olive oil and wine whisking until well blended. Adjust seasonings to taste. | ||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||||
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