Toasted Quinoa-Vegetable Salad
1 cup quinoa
1 ½ cup water
1 cup frozen shelled edamame
1 cup frozen peas
½ yellow bell pepper, chopped
½ red bell pepper, chopped
1 zucchini, chopped
1 carrot, shredded
½ bunch green onions, thinly sliced
¼ cup cilantro, finely chopped
2 tablespoons olive oil
¼ cup fresh lemon or lime juice
2 cloves garlic, minced
½ teaspoon salt
½ cup pecans, toasted and chopped
Rinse quinoa in a fine mesh strainer and then drain. Heat a heavy skillet over medium heat and add the drained quinoa. Heat, stirring constantly until quinoa is dry and lightly toasted-3-5 minutes. Place quinoa in a 2-quart saucepan with the water and ¼ teaspoon salt and bring to a boil. Reduce heat, cover and simmer for 15 minutes. Remove from heat and let stand 5 minutes, then drain any excess water, place cooked quinoa in a large bowl.
Stir in edamame, peas, bell peppers, zucchini, carrot, green onions, and cilantro.
Whisk together olive oil, lemon juice, garlic and salt. Sprinkle over salad and mix well to combine flavors. Toss in nuts.
Can be served at room temperature or chilled.
Makes about 8 cups. Recipe by Linda Sloop