Thursday, February 09, 2012

Quinoa Dill Salad (Dairy, Gluten and Sugar Free)

This is a hearty, crunchy salad packed with protein.  I am a huge fan of dill and quinoa however, you can substitute it for another spice if you prefer (cilantro, basil etc.)  I used the red quinoa but have also made it with the white quinoa.

  • 1 cup quinoa (soak for 1-2 minutes, then rinse to remove the bitter saponin coating)
  • 1 teaspoon extra virgin olive oil for toasting quinoa
  • 3 cups water
  • Juice of 1 lemon
  • 1/4 cup fresh dill or 1 tablespoon dried dill 
  • 1 teaspoon extra virgin olive oil
  • 1 tablespoon rice vinegar (could probably use red wine vinegar, or white vinegar)
  • 1 teaspoon herbamare or a combination of salt/pepper
  • 2 stalks chopped celery
  • 1 chopped sweet bell pepper
  • 1/4 cup chopped cucumber
  • 1/4 cup chopped tomatoes
  • 1/4 cup sunflower seeds

  1. In a small pot heat 1 teaspoon olive oil and add quinoa.  While stirring the quinoa constantly, let it fry for 2 -3 minutes to bring out its flavours.  Add water and and bring to a boil.  Reduce heat and let it cook for 10-15 minutes until tender.  Cool.
  2. In a large bowl combine all remaining ingredients.
  3. Add cooled and cooked quinoa to the large bowl.  Stir to coat.  Let sit in the fridge for at least one hour to absorb all the flavours.

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