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Rice Cooker Quinoa Salad
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Description
A healthy and quick recipe for quinoa salad that is prepared in the rice cooker. This salad is a fresh mix of feta, dried cranberries, cucumbers, fresh peas and a bright lemon vinaigrette.
Ingredients
- FOR THE SALAD:
- ½ cups Quinoa
- ⅔ cups Water (if You're Preparing On The Stovetop, Use The Amount Of Water Indicated In The Directions On The Quinoa Package)
- ½ cups Fresh Or Frozen Peas (thawed)
- ½ cups Cucumbers, Quartered And Then Sliced
- ½ cups Dried Cranberries
- ½ cups Cherry Or Grape Tomatoes, Sliced In Half
- ¼ cups Crumbled Feta Cheese
- _____
- FOR THE VINAIGRETTE:
- 2 Tablespoons Olive Oil
- 1 Tablespoon Red Wine Vinegar
- 1 teaspoon Lemon Zest
- 1 Tablespoon Lemon Juice
- 1 Tablespoon Finely Chopped Shallots
- 1 dash Black Pepper To Taste
Preparation
Put quinoa in a fine mesh sieve and rinse under cold running water for a few seconds.
Put quinoa into the rice cooker and add water. Cook on Quick Cook.
While the quinoa is cooking (about 30 minutes), prep the vegetables.
Whisk all of the vinaigrette ingredients together in a small bowl, adding a couple of grinds of fresh black pepper to taste.
Once quinoa is done cooking, use the “rice scooper” to fluff the quinoa. Put the quinoa into a large bowl and let cool for about 5 minutes. Add the peas, cucumbers, cranberries, tomatoes, and feta. Pour vinaigrette over the salad, toss and serve immediately, or you can refrigerate it and eat it cold or at room temperature.
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