Picnic Quinoa Salad Recipe

Picnic Quinoa Salad Recipe Recipe

 

My husband Lulu, baby Aria and I had a delightful time at San Gregorio beach this weekend. He took care of most of the food; I only prepared a salad. For easy transportation, I cooked quinoa and pre-seasoned it with a salad vinaigrette. I also added carrot, corn, broccolizucchini, sun-dried tomatoes and sweet cheese.

Lulu was so thoughtful and took care of the rest. He woke up early, took care of our new puppy Ernest, went groceries shopping, bought a baguette and a wonderful array of cheeses (manchego, out-of-this world truffle cheese, goat cheese, etc.) and packed the trunk of the car with our picnic bag with plates and cutlery. But I think the most beautiful surprise was when we reached the beach. He gave Aria a gift of a lovely beach sand toy set and bubble kit. You should have seen the excitement in her eyes; it almost made me teary.
 
It was such an incredible day: the weather was gorgeous; it was slightly overcast and the sounds of the waves were very pleasant. The view was spectacular with a beautiful soft sand beach and dunes to the right and a bridge to the left, complete with a creek underneath and a tunnel worn into the rocks nearby. We also enjoyed good food and stayed there for a few hours. My favorite part was watching Lulu and Aria building sand castles. Loved it!

Aria

 

Ingredients

Yields: 6 servings

3 cups quinoa
6 cups vegetable stock
3 zucchini, quartered lengthwise, then chopped
8 ounces sweet cheese, diced
8 ounces baby carrots, boiled, drained, then chopped
6 ounces frozen corn, boiled and drained
2 pieces broccoli
1 tablespoon honey
1 cup extra-virgin olive oil
3 tablespoons Dijon
1 lime , freshly squeezed
½ cup red wine vinegar
½ cup sun-dried tomatoes, finely chopped
½ cup sweet basil, coarsely torn
1 tablespoon salt
½ teaspoon freshly cracked pepper


Directions

Making quinoa: 

Fill a saucepan with the vegetable broth. Add the quinoa and bring to a boil. Cover and lower the heat to medium-low and cook for about 20 minutes until the liquid evaporates. Fluff the quinoa with a fork. Season with salt and pepper. Mix well. Cover and let cool to room temperature. 


Boiling broccoli:

Fill a pot with cold salted water and bring to a boil. Add the whole broccoli pieces, bring back to a boil, then reduce the heat to medium-low. Cook for  5-6 minutes. Drain the water. Cover with ice-cold water ((this keeps the green color bright). Allow to cool a little, then drain the water.

Cut into small wedges from the bottom. Pull and separate the small florets.

For the dressing:

In a blender, combine the mustard, honey, lime juice, vinegar and olive oil. Whisk well, season with salt and cracked pepper.

Assembly: 

Season the slightly warm quinoa with the dressing.

In a large bowl, combine the quinoa, sun-dried tomatoes, carrot, corn, broccoli, zucchini, sweet cheese and sweet basil. Toss well.

Serve at room temperature.

Bon appétit!


Tips

If you don't have quinoa (coarsely-ground durum wheat), you could use semolina , bulgur (wheat grains that are partly cooked), regular couscous (tiny pasta made from semolina), Israeli couscous or even cooked pasta such as orzo.

For a vegan version, simply omit the sweet cheese.

You can find sweet cheese in most Middle Eastern market. It's ideal to transport for a picnic. It's a low-salt, mild tasting soft cheese.

Published By: Jacqueline Pham on April 14, 2014.


Comments

comments powered by Disqus

Order my latest book:
Banh Mi

Related Posts

Tags


Recent Posts

A Dozen Delicious Recipes to Enjoy Corn this Summer
A Dozen Delicious Recipes to Enjoy Corn this Summer
Bison Pita Burger Recipe
Bison Pita Burger Recipe
Mustard Roasted Sea Bass Recipe
Mustard Roasted Sea Bass Recipe
Blueberry Kiwi Smoothie Recipe
Blueberry Kiwi Smoothie Recipe