Picnic Quinoa Salad Recipe
Yields: 6 servings3 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
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.
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.
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.
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: on April 14, 2014.