Hey folks,

I hope you've made it over the mid-week hump!  The following recipe was delivered to my inbox by way of Abbey Levine of  I've mentioned Abbey on previous posts and I encourage you to visit her site and subscribe to get free recipes delivered to your inbox also!  The following salad recipe sounds light and refreshing with a hearty kick from the quinoa.  A perfect mid-week meal in my opinion.  Check it out!

Quinoa-Vegetable Salad with Lemon Vinaigrette

By Meredith McCarty

Makes 3 to 6 servings ( 6 to 7 cups)

Quinoa is a "super grain" because it's a complete protein by itself and it grows in almost any terrain. It's also homechef-friendly because it cooks up light and fluffy in just 20 minutes.



Makes 2-1/2 to 4 cups

1 cup quinoa (7 ounces)

1-1/2 cups water

1-inch piece kombu seaweed

1/8 teaspoon sea salt

Lemon Vinaigrette:

Makes 6 tablespoons

2 tablespoons lemon juice

2 tablespoons brown rice vinegar (or white balsamic vinegar)

1 tablespoon water

1 teaspoon extra virgin olive oil or flax oil

2 teaspoons natural soy sauce or umeboshi vinegar

1 small clove garlic, pressed


Kernels of 2 ears yellow corn

1 cup green beans, cut in 1/2-inch pieces (4 ounces), sugar snap peas, or 1/2 cup English peas

1 carrot, diced small

2 green onions, thinly sliced

1 rib celery, diced small

1/4 cup fresh dill or cilantro, chopped

3 to 6 butter lettuce leaves for serving

Rinse, drain and soak quinoa in measured amount of water for 15 to 60 minutes; no more or quinoa absorbs too much water. Drain water into measuring cup. Note the amount, discard it, and bring measured amount of fresh water to boil in a small pot. Add quinoa and salt. When boiling resumes, turn heat low to cook covered until liquid is absorbed and grains are tender, 15 to 20 minutes. (Grains will appear translucent and the germ ring will be visible.) Transfer quinoa to a bowl by fluffing with a fork. Allow to cool.

Mix dressing ingredients. Steam or boil corn, green beans or peas, and carrot until tender, 5 to 7 minutes. Drain and toss with quinoa, remaining vegetables and herb. Dress and serve on individual lettuce leaf cups.

Optional ingredients: 1/4 cup lightly toasted pine nuts or almonds, or 1/2 cup cooked chickpeas.