1/8 cup red onions, diced just large enough to appreciate the color
1.5 teaspoons cumin
.5 1 teaspoon herbed salt
3 T Olive Oil
1 T lemon juice
Parsley or cilantro garnish
Slice carrots equal size and put in microwave safe bowl. Add the cube of frozen celery instead of additional water. Microwave on high 4-5 minutes until carrots are easily pierced with a fork. Remove bowl from microwave, add half the cumin and all the garlic. Stir. In serving bowl, put quinoa, add carrots scraping liquid and flavors out, too. Add olives, onions, and peppers. Stir. Drizzle olive oil, lemon, and sprinkled and remaining cumin salt over top. Stir. Serve room temp to warm. Garnish if desired.
This is the successful quinoa salad recipe I served to 25 people along with a baked potato bar last night.
Recipe for Quinoa Salad
2 cups Quinoa, uncooked
1 lb. grape tomatoes, halved
4 banana peppers, thinly sliced
1 small head broccoli, cut into small florets
3/4 can black olives, sliced
1 cup Italian dressing (homemade or store-bought)
Cook quinoa according to package directions and chill. (Can be made a day or two in advance.) Combine quinoa and vegetables in large bowl folding gently with a large spatula. Pour salad dressing over quinoa. Stir gently. Serve immediately. To marinate, chill 1-2 hours after adding dressing.
Recipe for Italian Dressing
3/4 cup Olive oil
1/4 cup Lemon juice
1 teaspoon salt (more to taste)
1/2 teaspoon garlic powder
1/2 teaspoon onion pwder
1/2 teaspoon Italian seasoning
1/2 teaspoon parsley
Whisk ingredients together continuously while pouring over salad.