Quinoa Salad
A refreshing summer grain salad with basil, pine nuts and olives.
Equipment
- 1 rice cooker or saucepan that will hold 6 cups
- knife and cutting board
Ingredients
- 1 1/2 cups quinoa, tricolors or white
- 3 cups water
- 1/3 cup pine nuts
- 1/3 cup green onions, sliced thin
- 1/2 cup kalamata olives, chopped
- 1/4 cup balsamic vinegar
- 1 TBLS dried basil OR 3 TBLS fresh basil, chopped
- 1/4 teas. salt
- 3 TBLS good green olive oil
- 1/4 cup capers (no juice)
- 1/4 cup finely chopped red bell pepper
Instructions
- Cook the quinoa: Rinse in a fine sieve before cooking.If you make it on the stove in a saucepan, add the quinoa and 2 TBLS olive oil to the pan. Heat on medium high. Stir it around until the quinoa is warm, add the water and cook for about 15 minutes, or until you see the little spirals, and the water is absorbed.If using a rice cooker, add the quinoa and water and turn it on.
- Mix all the other ingredients together. Let the quinoa cool down before adding it, at least 30 minutes.Refrigerate until ready to serve.