Quinoa Salad (Ensalada de Quinoa)

Difficulty:
1/5

Argentinians have enjoyed the taste and health benefits of quinoa long before it became a popular superfood. Try and find a mix of blond and black varieties.

Serves 4 to 6

Ingredients

  • 1 cup (250 mL) quinoa, blond or black or a mix
  • 2 cups (500 mL) vegetable stock
  • 1 teaspoon (5 mL) kosher salt
  • 3 stalks celery, cut in 1/4-inch (6 mm) dice
  • 10 grape tomatoes or any variety of small juicy tomatoes, cut in half
  • 1/2 unpeeled cucumber, cut in 1/2-inch (1 cm) dice
  • 2 tablespoons (30 mL) extra-virgin olive oil
  • Juice of 1 to 2 lemons

Directions

  1. Place the quinoa in medium saucepan. Rinse well with water a few times and then drain. Add the stock and salt, and bring to a boil over high heat. Reduce the heat to low and cover with lid. Simmer for 15 minutes or until just cooked.
  2. Remove the pot from the heat, and using the tines of a fork, fluff the grains to separate. Transfer to a large bowl.
  3. Add the chopped vegetables and olive oil, and the lemon juice to taste. Season with salt and freshly ground pepper.