quinoa salad

helloo. so i haven’t updated in what seems like forever, so i decided i needed to whip up something yummy and healthy today. seeing that i haven’t cooked quinoa* in a while, i figured i would. the dish contains various things from my kitchen, and it turned out yummy.

quinoa salad

quinoa salad recipe:
1 cup quinoa cooked
few spears of asparagus (steamed or boiled)
1 cup edamame unthawed and deshelled
1 cup black beans or your choice of beans (canned or cooked dry)
1 cup raw corn (i like raw corn, it tastes a lot fressher, and it is concidered a vegetable before it is cooked, then it is a starch)
few sprigs of fresh dill
1/4 cup extra virgin olive oil
a little less than 1/4 cup lemon juice
sea salt and pepper to taste

directions:
cook quinoa in 2 cups of water over stove, let simmer for 15-20 minutes.
chop up your cooked asparagus while waiting.
once quinoa is done cooking, let cool.
once cool, mix in edamame, asparagus, black beans, corn
add in evoo & lemon juice
add sea salt and pepper to taste
stir well.
served best cold or at room temperature.

it is a fairly simple recipe that i put together today, using ingredients that i’ve had lying around, or just purchased at the market this weekend.

*Quinoa (pronounced keen-wa) is a grain-like crop grown primarily for its edible seeds. It is a pseudocereal rather than a true cereal, or grain, as it is not a grass. As a chenopod, quinoa is closely related to species such as beets, spinach and tumbleweeds. Its leaves are also eaten as a leaf vegetable, much like amaranth, but the commercial availability of quinoa greens is currently limited.(wikipedia).

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