Summer Quinoa Salad

Quinoa has a wonderful nutty flavor  and cooked with a bit of white wine and onion and garlic and broth, it is even more flavorful.  Adding some fresh vegetables like radishes, apples or cucumber for color and crunch, and some nuts.




Quinoa Summer Salad
Cooking Quinoa

• 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.
Salad

• 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.