From the Summer 2014 Share – Picnic Recipes
Ingredients
for the salad
- ½ cup red quinoa
- ¾ cup cold water
- ¼ tsp. sea salt
- 2 Tbsp. olive oil
- Sea salt and freshly ground black pepper to taste
- 1 small English cucumber, quartered and cut into bite-sized pieces [approx. 1 ¼ cups]
- 1 cup shelled edamame, thawed
- 4–6 French breakfast radishes, thinly sliced [approx. ½ cup]
- 1 handful micro greens [add more to taste]
for the lemon dill vinaigrette
- 3 Tbsp. lemon juice
- 3 Tbsp. olive oil or sunflower oil
- 1 ½ tsp. Dijon mustard
- 1 tsp. cane sugar
- 3 Tbsp. fresh dill, finely chopped
- Sea salt and freshly ground black pepper to taste
Preparation
for the salad
1. Place quinoa, water, and sea salt in a small pot and bring to a boil.
2. Reduce heat and gently simmer covered until the water is absorbed, approx. 15 minutes.
3. Turn off heat and allow quinoa to rest for 10 minutes.
4. Spread cooked quinoa onto a baking sheet to cool while you prepare the rest of the ingredients.
5. Place the quinoa and vegetables in a bowl and fold in vinaigrette, adjusting to taste with salt and pepper.
for the vinaigrette
1. Whisk together all ingredients except the oil in a small bowl.
2. Slowly whisk in oil until emulsified. Adjust vinaigrette to taste with sea salt and black pepper.
