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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quinoa Salad with Bell Pepper and Cilantro Recipe

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This recipe for Quinoa Salad with Bell Pepper and Cilantro is from Celebrating 50 Years , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup prewashed white quinoa
1½ cups water
¼ teaspoon sea salt
½ red bell pepper, stemmed, seeded, and chopped fine
½ jalapeno chile, stemmed, seeded, and minced
2 tablespoons finely chopped red onion
1 tablespoon minced fresh cilantro
2 tablespoons lime juice
1 tablespoon extra-virgin olive oil
2 teaspoons Dijon mustard
1 garlic clove, minced
½ teaspoon ground cumin

Additional sea salt and pepper, to taste
Directions:
Directions:
1. Put the quinoa in a medium saucepan and toast over medium-high heat for about 5 minutes, stirring often.

2. Stir the water and salt into the quinoa. Bring to a boil. Cover, reduce heat, and simmer for about 12 minutes. The quinoa will have absorbed almost all of the water and will be almost tender.

3. Spread the quinoa out on a rimmed baking sheet and set aside for about 20 minutes. The quinoa will absorb the rest of the water and become tender.

4. While the quinoa is set aside, chop the vegetables and put them in a large bowl. When the quinoa is done resting, stir it together with the vegetables.

5. Whisk the lime juice, olive oil, mustard, garlic, and cumin together. Pour the dressing over the salad and toss well so it’s evenly distributed.

6. Season to taste with salt and pepper and serve.
Number Of Servings:
Number Of Servings:
4

 

 

 

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