A UVA Heart & Vascular Center Initiative
Recipes / Veggies and Sides

Quinoa Salad with Vegetables & Fresh Herbs

Posted June 06, 2017

Ingredients

Makes 4 Servings

  • 1/2 cup quinoa
  • 1/2 -1 small clove garlic, minced
  • 3 scallions, sliced very thinly (use all parts)
  • 1 Tbsp. fresh lemon juice
  • 1-2 Tbsp. extra-virgin olive oil
  • 1/4 cup parsley, finely chopped
  • 5-6 mint leaves, chiffonade (stack the leaves, roll up tightly and slice thinly)
  • 1/2 tsp. salt
  • 1/4 tsp. pepper
  •  
  • For vegetable ribbons
  • 1 carrot, peeled then cut in ribbons w/vegetable peeler
  • 3 radishes, sliced thinly on a mandolin
  • 1 cucumber, peeled, seeds removed, sliced thinly with vegetable peeler
  • 1 red pepper, sliced in thin strips 
  • 1/4 of a red onion, sliced very thin
  •  1 Tbsp. extra-virgin olive oil 
  • 1 tsp. fresh lemon juice 
  • 2 Tbsp. fresh chives
  •  

Directions

Rinse quinoa several times, then cook in a large pot of salted water about 20 minutes until done. Drain and rinse gently.

Add next 8 ingredients (through pepper) and mix gently in a large bowl. Chill for 30 minutes to an hour.

Meanwhile, blanch carrot strips (cook for 10 seconds in a large pot of boiling water, drain and rinse).

Toss carrot strips with all remaining ingredients. Chill about 30 minutes.

Divide quinoa among plates, top with vegetable ribbons and serve.