Heirloom Vegetable Recipe
From the Kitchen of Engrid Winslow
Serves: 4-6 as a side dish
This Vegetable Quinoa Salad is a versatile side dish that is vegan (when made with vegetable broth) and adaptable to any season. This version uses peas and carrots but you can substitute or add any additional vegetable such as peppers, tomatoes, onions, cucumbers, summer or winter squash, cauliflower, celery, beans or any other vegetable that is in season. In the winter it is delicious with roasted beets and butternut squash.
1 cup quinoa
1 ¾ cup vegetable or chicken broth
3 T chopped flat leaf parsley
¼ c finely chopped green onions
Juice from one or two lemons
½ cup olive oil
1 tsp. ground cumin
Salt and pepper to taste
½ cup shelled peas or sliced snap peas
½ cup diced carrots
Cover the quinoa with water and soak for 15 minutes. Drain and rinse under running water for 1-2 minutes. Put the soaked quinoa and broth into a saucepan, cover and bring to a boil. Reduce the heat and simmer for 15 minutes. Fluff with a fork and add the rest of the ingredients. Let stand for 20 minutes to allow the flavors to blend.