Vegetable Quinoa
Serves 6
Quinoa is a marvelously versatile grain with a wonderfully crunchy texture and a mild, nutty flavor. It substitutes well for couscous and rice, and it's packed with protein and healthy fiber.
In this recipe, developed by Chef Tony Baker for one of his Chef Walks at our Farm Stand, quinoa contrasts beautifully with fresh summer produce as a delightful side dish. Try it under a piece of simply prepared mild white fish or chicken, and finish the combination with his Sorrel Aioli. Delicious!
1 cup raw quinoa
2 cups vegetable broth
1 tablespoon olive oil
Kosher salt
2 ripe tomatoes, diced
1/2 cucumber, peeled and diced
1/2 red onion, diced
1 tablespoon fresh Italian flat leaf parsley, cut into thin strips (chiffonade)
1 tablespoon fresh mint, cut into thin strips (chiffonade)
1/2 cup olive oil
1/4 cup fresh lemon juice
Kosher salt and freshly ground black pepper, to taste
In a medium saucepan, toast the quinoa in 1 tablespoon olive oil for about 2 minutes. Add the broth and salt, then cover and simmer until the grains are tender and the liquid is absorbed, about 25 to 30 minutes.
Remove the pan from the heat. Fluff the hot quinoa with a fork and place in a bowl. Add the diced vegetables, parsley, mint, olive oil, and lemon juice. Stir gently until well combined, then season with salt and black pepper to taste.
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