by chefpandita
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boulangere's Testing Notes:
Expand Collapsechefpandita's Notes:
Expand1 cup red quinoa Ask a question about this ingredient
2 cups water Ask a question about this ingredient
1 bunch parsley Ask a question about this ingredient
1 bunch green onions Ask a question about this ingredient
1/2 bunch cilantro Ask a question about this ingredient
2 sprigs mint Ask a question about this ingredient
1 red onion Ask a question about this ingredient
1 cucumber Ask a question about this ingredient
1/2 cup lemon juice Ask a question about this ingredient
Wash quinoa and strain. Add to a pot of boiling water and let cook for 12-15 mins, until the germ (white curly string) separates from the grain. Turn the heat off and strain. Quinoa should maintain its shape, don’t overcook it.
Ask a question about this stepChop herbs (the amount of each is up to you); dice the onion (I like to rinse it with cold ice water to remove the strong taste); peel the cucumber and cut it lengthwise, take a spoon and gently scrape the seeds out. Dice it.
Ask a question about this stepMix quinoa with the chopped herbs and diced veggies, season with lemon juice and olive oil and sprinkle some sea or kosher salt. Let it rest in the fridge so the flavors blend and meld together. Or if you’re in a hurry, eat right away.
Ask a question about this stepEnjoy!
Ask a question about this stepOh, I am so glad I get to test this!
lovely picture
Fabulous!
Thanks!
Great presentation!
Thank you!
Eugenia is the author of the book Well-Preserved and writes about homemade food preservation for the Denver Post's Well-Preserved blog.
Have you thought about submitting this to the current contest? It would be perfect picnic fare.