I never thought I could be one of those people who likes quinoa! But this recipe proved me wrong. I think it's the garlic that really creates the flavor in this recipe. Overall, this is very healthy, filling, and the herbs leave your breath fresh and clean despite the garlic! I've halved the oil from the original amount called for. We like it better this way. Hope you enjoy
Bring quinoa, salt, and water to boil over high heat
Cover and simmer over low heat for 10 minutes, until quinoa is tender
Remove from heat and let stand for 5 minutes
Fluff with fork
While quinoa is cooking, chop garlic fine, or crush.
Whisk together lemon juice and garlic.
Gradually add olive oil, continuing to whisk
Add a little salt and pepper
Set aside until the quinoa has a little time to cool
Add the dressing to the quinoa and mix well
Chop cucumber, tomatoes, herbs, and scallions
Toss together with quinoa
Serve immediately or after chilling in refrigerator
I've added more lemon juice and less oil than the recipe originally called for. Adjust according to your taste! I prefer using a garlic crusher to chopping the garlic. The garlic mixes better into the salad when it's a bit more pulverized.
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|Serving Size: 1 Serving (86g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 41 (69%)|
|Amt Per Serving||% DV|
|Total Fat 4.5g||6 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 3.2g|
|Polyunsanturated Fat 0.5g|
|Cholesterol 0mg||0 %|
|Sodium 12.2mg||0 %|
|Potassium 224.3mg||6 %|
|Total Carbohydrate 4.8g||1 %|
|Dietary Fiber 1.6g||6 %|
|Sugars, other 3.2g|
|Protein 1.1g||2 %|
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Calories per serving: 59
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