Recipe By : Cooking Under Pressure, copyright 1989
Serving Size : 6 Preparation Time :0:00
Categories : Grain
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 c Cooked quinoa -- up to 5 c,
- room temperature
2 Celery ribs -- finely minced
2 lg Carrots -- finely minced
4 Scallions -- finely minced
2 c Fresh parsley -- finely minced
1/2 c Olive oil -- up to 3/4 c
1/3 c Lemon juice -- up to 1/2 c
- * see note
1 tb Dijon-style mustard
2 ts Dried mint flakes
1/2 ts Salt -- or to taste
Garnish:
Cherry or diced tomatoes
- (optional)
* This salad often needs to be "zipped up" with additional fresh
lemon juice after overnight refrigeration.
Cook quinoa according to basic directions.
In a large bowl, combine the quinoa, celery, carrots, scallions, and
parsley.
In a jar, or with a food processor or blender, combine 1/2 cup olive
oil, 1/3 cup lemon juice, mustard, mint, and salt until well blended.
Pour over the quinoa mixture and toss to thoroughly coat the grains.
Taste and add more olive oil, lemon juice, or salt as needed. Serve
immediately or refrigerate until needed. Before serving, garnish with
tomatoes, if desired.
