Summer is doing a disappearing act at the moment. It’s been cold, gray and rainy for days, oh well. By the second half of the week, the temperatures should be back to normal.
Summer is a great time to make a large salad to keep in the fridge and use for lunches, light dinners or picnics. Quinoa has such a nice, nutty flavor so that it is one of my favorite grains. Cooked with a bit of white wine and onion and garlic and broth, it has even more flavor. Adding some fresh vegetables like radishes, apples or cucumber for color and crunch, and some nuts for more sustenance.
Quinoa Summer Salad
- 1/2 cup dry quinoa
- 1/2 medium onion, peeled and diced
- 1/2 TB olive oil
- 1 garlic clove, peeled, minced
- 1/2 cup of crisp white wine like pinot grigio
- 1 cup of vegetable broth or chicken broth
In a heavy bottom pot, heat the olive oil and saute the onion until translucent. Add the garlic and saute for 1-2 min (don’t burn it). Add the quinoa and stir around dry in the onion and garlic for a bit to toast it and give it an even more nutty flavor.
Now, add the white wine and stir well, scrap off the brown parts from the bottom and less the wine mostly cook off. Then, add the broth, stir, and turn down the heat to medium-low. Cover with a lid, and cook for about 20 min, until the quinoa is fluffy.
Take off stove and cool.
- cooled quinoa
- 3-4 radishes, sliced
- 1/3 of an English cucumber, peeled and cut into small cubes
- 1/2 apple, diced
- optional: pomegranate seeds, celery
- chopped mint, dill and cilantro
- some sliced almonds or toasted walnuts
Mix all the salad ingredients and serve.