Tomato-Mint Quinoa Salad
This tabouli-style dish is made with quinoa and loaded with flavors from a few of our favorite perennials, including cool mint. To build in more protein, add chunks of marinated tofu.
Adapted from all recipes
| Yield : 6 cups | Time: 30 minutes |
Ingredients
2 ½ cups water
1 ¼ cups quinoa
1/3 cup raisins
1 pinch salt
2 medium tomatoes, diced
1 medium onion, minced
10 radishes, quartered
½ cucumber, diced
2 tablespoons sliced almonds, toasted
¼ cup chopped fresh mint
2 tablespoons chopped fresh parsley
1 teaspoon ground cumin
¼ cup lime juice
2 tablespoons sesame oil
Preparation
Cook's Note: Consider adding marinated tofu on top for extra protein and flavor.
Bring water to boil in a small saucepan. Pour in quinoa, raisins, and a pinch of salt. Cover, and let simmer for 12 to 15 minutes, then remove from heat, and allow to cool to room temperature.
Toss together the tomatoes, onion, radish, cucumber, and almonds in a large bowl. Stir in the cooled quinoa, then season with mint, parsley, cumin, lime juice, sesame oil, and salt. Chill 1 to 2 hours before serving.