Quinoa Salad
Print recipeIngredients
- 1 cup quinoa
- 2 cups water or vegetable stock
- 1 cucumber (peeled, cut in half and seeded)
- 1 cup cherry or grape tomatoes (cut in half)
- 2oz fresh goat cheese
- 2 tablespoons mint (cut in chiffonade)
- 1 lemon (juiced)
- 2-3 tablespoons olive oil
Directions
| Step 1 | |
| In a 2 quart pot, heat stock to boiling, reduce heat and stir in quinoa and cover pot | |
| Step 2 | |
  Simmer quinoa for twenty minutes, it will pop open and look fluffy. Let cool to room temperature, but dress before it cools completely | |
| Step 3 | |
 Put lemon juice in a bowl, and place the bowl on a damp paper towel to keep it from moving. Whisk oil into lemon juice to form an emulsion, pour over quinoa, add cut up vegetables and mint and toss well | |
| Step 4 | |
 Crumble goat cheese and mix into salad. Refrigerate and cool completely before tasting for seasoning. | |