Even though we are beyond Labor Day, we are experiencing one of those New England heat waves where the temperatures and humidity almost make one long for winter. Well, maybe not.
I discovered this quinoa-based salad from Leah Matthews in Vegetarian Times. It really is delicious and, as Chef Matthews intended, reminds me of a tabbouleh. The substitution of quinoa for the more traditional bulgur, makes this one gluten-free for those with sensitivities.
Refreshing Quinoa Salad by Leah Matthews
- 1 1/2 cups quinoa
- 1 English cucumber, peeled and finely diced (2 1/2 cups)
- 3 Roma tomatoes, seeded and finely diced (3/4 cups)
- 1/2 small red onion, finely chopped (1/2 cup)
- 1/2 cup chopped fresh parsley
- 1/4 cup olive oil
- 3 tbsp lemon juice
- 2 tsp grated lemon zest
- Original recipe instructions reference toasted pine nuts – I used about 1/2 cup blanch almonds in place)
- Bring 2 quarts salted water to a boil. Add quinoa, cover and reduce heat to medium-low. Simmer 12 to 14 minutes, or until quinoa is tender and small “tails” bloom from the grain.
- Preheat over to 400 degrees F. Spread pine nuts on baking sheet and toast 3 to 4 minutes or until lightly browned. Cool, then transfer to larger serving bowl (see last ingredient above).
- Drain quinoa, and rinse under cold running water. Drain again. Add quinoa to pine nuts and stir in cucumber, tomatoes, onion, and parsley. Fold in oil lemon juice and lemon zest. Season with salt and pepper if desired.