Sunny Summer Salad

Name: Sunny Summer Salad
Ingredients: 1½ cups (375 mL) water; ¾ cup (185 mL) quinoa; 2 cups (500 mL) finely diced zucchini; 1 cup (250 mL) finely diced red bell pepper (about 1 pepper); 1 cup (250 mL) finely diced red bell pepper (about 1 pepper); 1 cup (250 mL) finely diced yellow bell pepper; ⅓ cup (80 mL) sunflower seeds, roasted and unsalted; ⅓ cup (80 mL) dried currants; 2 Tbsp (30 mL) minced fresh parsley; 2 Tbsp (30 mL) minced fresh cilantro; ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ⅓ cup (80 mL) fresh lemon juice (about 1-2 lemons); ¼ cup (60 mL) olive oil; 1 tsp (5 mL) minced fresh garlic; ½ tsp (2 mL) salt; Pinch each cayenne pepper, ground cumin and ground turmeric; Pinch each cayenne pepper, ground cumin and ground turmeric; Pinch each cayenne pepper, ground cumin and ground turmeric

Preparation info

Serves
4-6

Difficulty
Easy

Appears in

Quinoa 365

By Patricia Green and Carolyn Hemming

Published 2011

About

Perfect for summer gatherings, this salad can be prepared the night before to take along to a family picnic, a barbecue or the cottage.

Ingredients

1½ cups (375 mL) water
¾ cup (185 mL<

Vegan
Gluten-free
Summer

Method

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow to cool.

Place the zucchini, red and yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl. Add the cooled quinoa. Whis