Saturday, July 17, 2010

Quinoa Summer Salad

1 cup uncooked quinoa, simmered with 2 cups water until al dente and cooled to room temperature
1 tbsp olive oil
1 fresh, ripe, tomato, diced in 1/2" cubes
1 cucumber, peeled and diced in 1/2" cubes
1/3 cup finely minced parsley
8-10 oz soft goat cheese, crumbled
Juice of 1.5 limes
Garlic salt
Onion salt
Sea salt

~In a medium bowl, add cooked quinoa and olive oil.  Stir to coat.
~Add the tomato, cucumber, parsley, and lime juice.  Stir to combine.
~Add spices to taste, stirring again to combine well.
~Gently stir in goat cheese.  If desired, reserve some crumbles for garnish on top of the salad.
~Chill well and enjoy.

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