Quinoa “Pasta” Salad

By SpartyGreenMom

Ingredients

• Serves 4-6
• 2 cups dry quinoa, or wild rice
• 4 cups water
• 1/2 cup fresh lemon juice (about 3 lemons)
• 1/4 cup extra virgin olive oil
• 1 cup minced scallions, white and green parts
• 1 cup fresh dill, chopped
• 1 cup fresh flat-leaf parsley, chopped
• 1 cucumber, chopped
• 1/2 red onion, chopped
• 1 large red pepper, roasted and chopped
• 10-15 olives, chopped (I recommend Castelvetrano)
• 2 teaspoons sea salt, plus more to taste
• fresh black pepper
• Try adding feta or shrimp!

Details

Servings 4
Preparation time 30mins
Cooking time 30mins
Adapted from detoxinista.com

Preparation

Step 1

Cover the 2 cups of dry quinoa with 4 cups of water in a medium saucepan, over high heat on the stove. Bring to a boil, then reduce the temperature and cover for 15 minutes, until the quinoa has absorbed all of the water. Fluff with a fork, and allow to cool while you chop the vegetables and herbs.

*Note: For a more authentic pasta salad, feel free to use wild rice instead of the quinoa. Either option will produce delicious results! You could also try using cauliflower “rice,” if you prefer a more vegetable-centric approach.

In the meantime, mix together the lemon juice, olive oil, 2 teaspoons of sea salt and fresh black pepper in a large bowl. Add the cooked quinoa, and toss in the dressing to coat well.

Add in the minced scallions, chopped dill and parsley, chopped cucumber, roasted red pepper, and olives, and toss well to combine. Season with additional salt and pepper, if desired. Allow the mixture to marinate at least an hour before serving, or chill in the fridge overnight. This salad can be served cold or at room temperature.
Enjoy!

Instructions