This recipe is a seasonal recipe I have been making for over 15 years.
This is one of my favorite summer salads and this is the perfect time to make it. The veg for this salad is fresh and in season.
I hope you will wander down to your local farmers market this weekend, pick up cucumber, heirloom tomatoes, red onion, a colored pepper, cilantro, organic corn on the cob and give it a try.
It boasts a lot of flavor and if you can find yourself some fresh local garlic...even better. Fresh garlic, to me, makes all the difference.
Summer Quinoa Salad
2 cups water
2 teaspoons cumin
1/2 teaspoon sea salt
1/8 teaspoon cayenne
1 Tablespoon tomato paste
Whisk ingredients together in a medium size pot, then add:
1 cup quinoa, rinsed. Do not stir. Bring to boil, reduce to simmer and let cook until moisture is absorbed, about 20 minutes. Fluff with a fork. Let cool.
- - - - - - - - - - - - -
3 (heirloom) tomatoes, diced
1 sweet onion, diced
1 red pepper, diced
1 cucumber, seeded and diced
2 ears organic corn, shaved (optional)
- - - - - - - - - - - - - -
Dressing
1/2 cup extra virgin olive oil or avocado oil
1/2 cup fresh cilantro, finely chopped*
1/4 cup + 1 TBS red wine vinegar
2-3 large cloves garlic, minced
1 teaspoon sea salt
While quinoa is cooking, combine veggies in a large bowl. Whisk dressing and pour on veggies. Mix in quinoa when cool. Serve cold and store in fridge for several days.
*For my cilantro-adverse friends, omit the cilantro.
Savor the flavor!
For the woman who wants to end the up and down exhausting struggle with food…and be free.
