Friday, April 27, 2012

Toasted Pinenut Quinoa Salad

This is a super simple, super easy salad recipe I made up on the fly when I wanted something really quickly and fresh for lunch.  Quinoa is one of my definite go-to grains to cook when I don't want any fuss.  So,  I opened the fridge, saw what was available and decided on this.  I had a small container of toasted pinenuts left over from a class from a couple weeks back and decided to use it up.  (I know there's the scary thing with pinenut mouth going on right now, but these were definitely organic and definitely real pinenuts - they should be at $30 per pound!).  You could (and probably should) add some chopped parsley or cilantro for color, but I didn't have any. 

Toasted Pinenut Quinoa Salad:

Serves: 4 large servings or 6-8 small servings

2 1/2 cups cooked quinoa
2 tablespoons olive oil
juice of 1 lemon
1/8 teaspoon black pepper
1/2 teaspoon sea salt
2 pinches cayenne pepper
1 garlic clove, minced
1 roma tomato, chopped, about 1/2 cup
1/2 cup small diced red onion
1/3 cup toasted pinenuts

1.  In a medium bowl, add the olive oil, lemon juice, sea salt, black pepper, cayenne pepper and minced garlic.  Toss ingredients to coat with a rubber spatula. 
2.  Add the cooked quinoa, chopped tomato, onion and toasted pinenuts.  Toss ingredients to coat again.  Season to taste with additional salt, lemon juice or olive oil, as needed. 
3.  Serve cool or at room temperature.



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