This morning I had the pleasure of presenting an easy to prepare salad with Quinoa (pronounced Keen - wah) for CBC's Weekend Morning Show with Kerän Sanders.
Easy Quinoa Salad
Photo later today.
3 cups cooked Quinoa (cook ahead in a 2:1 water: Quinoa ratio)
Juice of 2 lemons
3 tbs olive oil
1 rounded tsp ground cumin (toasted makes it quite nice as well but could be an optional ingredient, depending on tastes)
1 cup cooked black beans (or your favourite such as pinto, black eyed beans, etc.)
1 small red onion, thinly sliced
½ cup chopped roasted red pepper
1 pint cherry or grape tomatoes, halved or quartered
½ cup sliced almonds, toasted (you can use pine nuts but they are very pricey right now)
¼ - ½ cup chopped green or black olives (Deluca’s has some lovely olives, just avoid the watery canned olives)I left these whole as some people don't enjoy olives.
¼ cup chopped fresh mint
¼ cup chopped fresh cilantro, aka coriander
While quinoa is cooking, whisk together lemon juice, olive oil, cumin, salt and sugar into a vinaigrette in a small bowl.
Combine quinoa and all remaining ingredients, except fresh herbs, into a medium-sized bowl.
Drizzle with vinaigrette. Toss to combine.
Refrigerate for at least one hour to allow flavours to combine. Add fresh herbs just prior to serving. May be served at room temperature.
Options: try with Ras el Hanout, grilled eggplant, grilled zucchini, your favourite veggies. Also try cooking the quinoa with a Smen boullion. It gives it a buttery Moroccan flavour. Available at Halal Meats and Specialty Foods on Maryland.