Saturday, May 07, 2005

Toasted Quinoa, Snow Peas, Tomatoes, and Mozzarella Salad

Toasted Quinoa, Snow Peas, Tomatoes, and Mozzarella Salad (Adapted from CL)

1 1/2 cups dry quinoa, rinsed and well drained
1 1/2 cups vegetable broth
1 1/2 cups water
1 cup diagonally cut snow peas
3 ounces small (or diced) fresh mozzarella balls
1/2 cup chopped red onion
1/2 cup chopped seedless cucumber
1/4 cup chopped fresh mint
2 tablespoons chopped fresh basil
1 pint grape or cherry tomatoes, halved
1 teaspoon grated lemon zest
1/4 cup fresh lemon juice
1 tablespoon plus 1 teaspoon extravirgin olive oil
1 1/2 tablespoons Dijon mustard
3/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/4 teaspoon cayenne pepper sauce

Place a medium saucepan over medium-high heat - add quinoa and cook, stirring often, until toasted - about 5 - 7 minutes. Stir in broth and water. Bring to a boil, cover, reduce heat and cook until just tender, about 15 minutes. Remove from heat and gently fluff with a fork - let cool.

Scoop the cooked quinoa into a large bowl and add the peas, cheese, onion, cucumber, mint, basil and tomatoes - gently toss together.

In a small bowl, whisk together zest, juice, oil, mustard, salt, pepper and cayenne pepper sauce until well combined. Pour this over the quinoa mixture and gently toss again to coat.

Makes about 4 to 6 servings.

Just found the recipe? Click here to see where we talked about it!


  1. Good luck on your move. Minnesota was my neighbor for a long time and I've had some great adventures in Minneapolis.

    Thanks for the recipe with quinoa. I bought some at Whole Foods and had no idea what to do with it. This might just be the route I take with it.

  2. Thanks Scotte - we are excited to get back and check out what has changed!