Bob’s Quinoa Salad
This delectable salad serves five. It also keeps well in the fridge for up to four days, if serving one or two.
- 1 cup quinoa
- 1 English cucumber
- 4 sweet peppers
- 16 baby carrots
- Small bunch scallions or green onions
- Small bunch of parsley
- ¼ cup extra virgin olive oil
- 1 tbsp ginger paste or minced ginger
- 1 medium to large lime, cut in wedges
- ¼ tsp garlic powder
- Salt and pepper to taste
- Cutting board
- Medium size saucepan
- Measuring cups and spoons
To saucepan, add quinoa, 1 ½ cups water and a sprinkle of salt. Cover and bring to just boiling over high heat, then immediately turn down to low. Keep covered. Set a timer for 15 minutes. When time is up, remove from heat and take off the lid. Let cool on the stovetop to room temperature, then put pan in the fridge till the quinoa is completely cool.
Meanwhile, prepare the other ingredients. Peel the cucumber and cut lengthwise into quarters. Scrape off the seeds. Slice or chop all the vegetables to desired sizes. Use only the green part of the green onions, or a combination of white and green, about 1/3 cup. Roughly chop about 1/3 cup of parsley. In a small bowl or measuring cup, combine olive oil, ginger, garlic powder, salt and pepper. Squeeze about half of the lime in and mix thoroughly. Taste and add more lime juice if desired. In a large salad bowl, mix the cooled quinoa and vegetables.
Drizzle the dressing on and mix thoroughly. Serve with remaining lime wedges. Enjoy alone or over a bed of baby arugula!