Recipe: Bob’s Quinoa Saladposted by Conlin Durbin on September 16, 2013
Bob’s Quinoa Salad
2 cups pre-rinsed or sprouted quinoa (or rinsed and dried on a towel)
3 1/2 cups water and/or salt-free vegetable stock
Kosher salt and freshly-ground pepper
1 red bell pepper, stemmed, seeded, and finely diced
1 jalapeño chili, stemmed, seeded, and minced
1/4 medium red onion, minced
1 cup finely chopped baby kale
1-2 small carrots, peeled and finely chopped
3 tablespoons fresh lime juice
2 tablespoons extra-virgin olive oil
1 1/2 tablespoons Dijon mustard
2 small garlic cloves, minced
1 tablespoon fresh thyme leaves
1/2 teaspoon ground cumin
1/2 teaspoon turmeric
Toast the quinoa in a dry stockpot over medium heat, stirring often, until the quinoa is lightly toasted and smells somewhat nutty, about 5 minutes. Stir in the water (and/or stock) and 1 teaspoon salt and bring to a simmer. Reduce the heat to low, cover, and continue to simmer until the quinoa has absorbed most of the water/stock and is nearly tender, about 12 minutes. Spread the quinoa out over a rimmed baking sheet and set aside until it is tender and cool, about 20 minutes.
Stir the bell pepper, jalapeño, onion, kale, and carrot together in a large bowl. When the quinoa is cool, add it to the bowl. In a separate smaller bowl, whisk the lime juice, oil, mustard, garlic, thyme, cumin, and turmeric together, then pour over the quinoa mixture and gently toss. Season with salt and pepper to taste and serve.
This salad can be refrigerated in an airtight container for up to a week. You may wish to season with additional salt, pepper, and lime juice to taste before serving.
Serves four as an entrée or eight as a side dish.