Chilled Quinoa Medley
Chilled Quinoa Medley
Aside from its versatility, this quinoa medley is simple, healthy and satisfies without weighing you down. And who doesn't love a delicious, chilled salad recipe for the summer?This recipe is from Kaluz Restaurant in Fort Lauderdale, Florida, and was originally published in the South Florida Sun Sentinel.
Prep Time
3.17
hours
Cook Time
1
minute
Servings
12
Total time: 3 hours, 11 minutes
Ingredients
- 4 cup cooked black quinoa, cooked according to package directions and cooled
- 2 cup cooked basmati rice, cooked according to package directions and cooled
- 1/4 cup chopped parsley
- 1/4 cup minced chives
- 1/2 cup toasted almonds
- 1 cup dried cranberries
- 1/4 cup minced red pepper
- 1/4 cup minced yellow pepper
- 1/2 cup charred corn
- 1/2 cup julienned basil
- 1/2 cup minced red onion
- 1 cup extra virgin olive oil
- 1/2 cup lemon juice
- 2 tablespoon kosher salt
- 1 tablespoon ground black pepper
Directions
- Step 1: In a large bowl, combine 4 cups cooked and cooled black quinoa, 2 cups cooked and cooled basmati rice, 1/4 cup chopped parsley, 1/4 cup minced chives, 1/2 cup toasted almonds, 1 cup dried cranberries, 1/4 cup minced red pepper, 1/4 cup minced yellow pepper, 1/2 cup charred corn, 1/2 cup julienned basil, 1/2 cup minced red onion, 1 cup extra virgin olive oil, 1/2 cup lemon juice, 2 tablespoons kosher salt and 1 tablespoon ground black pepper.
- Step 2: Mix ingredients thoroughly to combine. Refrigerate salad until chilled, at least 3 hours.