It is no secret that Quinoa is the new super food of the past few years. Fairly accessible and so easy to make, it makes the perfect side dish to almost any meal. This recipe is one of our family favorites and makes enough that is great to pack in lunches too! I love to serve it with chicken curry and enjoy it the next day as leftovers. Even my kids love this quick easy dish!
6 – 8 servings
1 c. uncooked quinoa, rinsed and drained (don’t skip this step – quinoa has a bitter coating called saponin which can be rinsed off)
1/2 cup chopped scallions
1 c. chopped fresh parsley
1/4 c. chopped fresh mint
1/2 c. quartered grape tomatoes
sea salt and freshly ground black pepper to taste
1/4 c. extra virgin olive oil
1/4 c. fresh lemon juice
1 tsp minced garlic
- Cook the quinoa per the package. I use vegetable stock instead of water to cook the quinoa. Chill thoroughly.
- Add scallions, parsley, mint, and tomatoes to the quinoa. Add salt and pepper to taste.
- Whisk olive oil, lemon juice, and garlic until blended. Add to quinoa and veggies and mix until thoroughly combined. Chill before serving.
Recipe Courtesy of Gluten Free Diva.
—Kim Fletcher, Parenting Program Volunteer