Rachel’s Quinoa Salad
1 cup quinoa, cooked
1/2 large English cucumber or 4 Persian cucumbers, diced
1/2 cup cherry tomatoes, quartered
1 yellow or orange bell pepper, diced
1 green onion, thinly sliced
1/2 cup Kalamata olives, cut in quarters
1/2 cup basil, finely chopped
1/2 cup fresh Italian parsley, finely chopped
1/4 cup fresh mint, finely chopped
1 cup toasted shelled pistachios
1 tablespoon preserved lemon, finely chopped (if available)
1/4 cup extra virgin olive oil
Juice of 1/2 lemon
1 tablespoon apple cider vinegar
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon garlic powder
Rinse quinoa thoroughly before cooking unless package indicates it’s pre-rinsed.
In heavy medium saucepan, bring quinoa to a boil in 1 3/4 cups of water. Reduce heat to low, cover and simmer until quinoa is tender and water is absorbed, about 15-20 minutes.
Set aside to cool, then chill.
Whisk together dressing ingredients.
Chop vegetables, olives and herbs and place in large bowl.
Add quinoa and toss with dressing. Let rest for 1 hour before serving so quinoa absorbs dressing.
Just before serving, garnish with pistachios.