From Karen's Peruvian Kitchen
Spring Quinoa Salad {VEGAN}
2 cups of water
1 cup of quinoa, soaked for 20 minutes and rinsed well
1/2 lb asparagus (could use frozen)
1 ear fresh corn or 3/4 cup frozen corn
1/2 red bell pepper
1/2 cucumber
Herb Lime Vinaigrette Recipe
2oz fresh lime juice (about 2 fresh limes)
4 oz olive oil (~1/2 cup)
2 tbsp chopped fresh parsley
salt pepper to taste
1. Rinse and drain Quinoa in a fine mesh strainer. Combine the 2 cups of water and the Quinoa in a 2qt sauce pot bring to a boil. Cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. The grain should be soft and the germ should be visible. Spread out on a baking sheet to cool.
2. To cook the asparagus and corn, bring a large pot of water to boil. Cut off the tough ends of the asparagus (cut about 2" off the bottom the spear). Have a large bowl of ice water ready. Cook the asparagus spears in the boiling water for 2-3 minutes and the using tongs or a slotted spoon, remove them from the water and plunge them into the ice water to stop from boiling. You want the asparagus to be tender-crisp. In the same boiling water cook the ear of corn for 5 minutes and then put it in the ice water too.
3. Cut the asparagus on the bias into 2" pieces. Cut the corn off the cob and separate the kernels. Cut the red pepper into julienned strips, about 1/4'x2". Peel the cucumber, cut into 2" sections and then into 1/4" strips.
4. Put the Quinoa and vegetables into a large bowl.
5. In a medium sized bowl combine lime juice, parsley and whisk together while adding in the olive oil slowly.
6. Add all the dressing to the Quinoa and vegetables and combine. Salt and pepper to taste.
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