It's hot here in California! It's been over 100 degrees F for the last several days, so I was looking for something cool and refreshing to cut the outside heat. This salad is cold, refreshing, zesty, and bold, so it fit the bill in many ways, for us. I cooked a big pot of quinoa ahead of time, and froze the leftovers. The rest of the ingredients come together quickly and easily, getting you out of the kitchen before the heat sets in.
For the Dressing:
Juice of 1 Lime
1 tsp Seasoned Rice Vinegar
1 Tbsp Honey
Few drops of Sesame Oil
1 Cup Cooked Quinoa*
1/2 Cucumber, peeled and diced small (1/4 inch)
1/4 of a whole Red Bell Pepper, diced small
1 slice of a large Red Onion, diced small
1/4 C fresh Italian Parsley, chopped fine
1/8 to 1/4 C (to taste) fresh Cilantro, chopped fine
1 oz Walnuts, chopped fine
In a large bowl, whisk all of the dressing ingredients together until blended. Add all of the salad ingredients and combine well. Chill in the refrigerator for an hour before serving if desired. Garnish with more chopped walnuts and fresh herbs to serve.
2 to 3 servings.
* The best way I have found to cook quinoa is from http://lowfatveganchef.com/how-to-cook-quinoa-perfectly-every-time/. I make a big batch, and freeze what I don't need right away in 1 cup portions.