4.2018

Zion Nat'l Park, Columbine

Lemon-Scented Quinoa

Lemon-Scented Quinoa Salad

A cool summer salad

Ingredients:
• 1 cup quinoa

• 2 cups water

• 1/2 teaspoon fine grain sea salt

• 1 can garbanzo beans
• 1/2 cup cilantro, chopped

• 1/2 red onion, chopped

Dressing: 

• 1 garlic clove, chopped

• 1/4 cup sesame tahini

• Zest of one lemon

• 1/4 cup fresh lemon juice

• 2 tablespoons olive oil

• 2 tablespoons hot water

• 1/2 teaspoon fine grain sea salt

*an easy alternative to this dressing would be using yogurt, dill and lemon juice.

To Prepare:
1. Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

2. While the quinoa is cooking, make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

3. Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Robin Mallery

Robin Mallery

Robin Mallery is passionate about food! Starting from where and how it's grown, to how far that food travels to the dinner table, to how it is prepared and savored...Robin blends shopping, cooking, and eating tips with her unique Kitchen Zen and mindful meals approach to enjoying real food.

While you are waiting for her to finish the upcoming book, "Kitchen Zen: The Journey to Nourish Body and Soul in Our Changing World", you can find Robin's sporadic blog posts here or on FaceBook.
Robin Mallery

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