QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS

QUINOA SALAD WITH CUCUMBER AND ROASTED RED PEPPERS image

Provided by Susan Din

Time 35m

Number Of Ingredients 12

1 c white quinoa
1 1/2 c chicken broth(for vegetarian, use vegetable broth)
3 clove garlic
1 large cucumber
3 Tbsp diced red onion
1/2 large roasted red pepper
1/4 c cider vinegar
2 tsp light avave syrup
2 tsp dijon mustard
1/4 tsp kosher salt
few grinds fresh cracked black pepper
2 Tbsp olive oil

Steps:

1. COOK QUINOA: Place quinoa in a fine mesh strainer, and rinse thoroughly under cool running water for 1 full minute. Place in a small pan along with the broth, and crushed or halved (width wise) garlic cloves. Bring to a boil, turn down to low and cover tightly and simmer for 15 minutes. Remove lid and allow to sit for 5 minutes. Turn out into a bowl, allowing to cool. Stir through the quinoa, and remove the garlic.
2. While the quinoa steams, PREPARE THE VEGETABLES: Cut the cucumber lengthwise in half and use a spoon to remove the seeds. Cut into 1/4's lengthwise and then cut into thin strips. Cut onions into 1/4" dice. Cut roasted red pepper into 1/4" dice. Place all the veg in a bowl large enough to hold the salad.
3. MAKE THE VINAIGRETTE: Use a clean small jar with lid to shake, or a small bowl with a whisk. Add dijon mustard, vinegar, agave, oil, salt and pepper. Shake or whisk to combine.
4. Pour vinaigrette over the veggies and allow to marinate 15-30 minutes. Then add the the quinoa, stirring to combine. Chill thoroughly before serving.