Guest Post: Quinoa Salad

Thanks to Dara, from Not in Jersey, for sharing this delicious recipe with us. Head on over to her blog for more great posts!

Hi everyone, my name is Dara and I blog over at Not In Jersey,
which is a blog about my family’s adventures and a little bit of
everything else! Today I’m thrilled to be writing here at the Chirping
Mom’s Blog and I’m excited to share with you this amazing quinoa salad
that I recently made.

For the past few summers I have been a member of a CSA, which stands
for Community Supported Agriculture and basically means that a local
farmer grows and farms vegetables and we buy in to get a share each
week. This year I started a series I call the CSA chronicles, where
each week I share what we received from our CSA and what we cooked.
I’m also hosting a link up where you can share your CSA or Farmers’
Market hauls and recipes.

A few weeks back, we received both cucumbers and tomatoes in our
weekly share, so I was able to use fresh vegetables in my recipe!

Ingredients:

2 cups quinoa
4 cups water
1/4 cup red wine vinegar
2 teaspoons salt
1 teaspoon ground black pepper
1 teaspoon lemon juice
4 teaspoons Dijon mustard
1 cup canola oil
2 cucumbers, peeled and chopped
1/2 red onion, chopped
2 tomatoes, chopped

Directions:

Bring the
quinoa and water to a boil in a saucepan. Reduce heat to medium-low,
cover, and simmer until the quinoa is tender and the water has been
absorbed, about 15 to 20 minutes. Scrape the cooked quinoa into a large
bowl and refrigerate until cold, about 1 hour.
Mix the
vinegar, salt, pepper, lemon juice, mustard, and oil in a bowl until
thick.
Add the
cucumbers, red onion, and tomato, to the bowl with
the quinoa. Pour the dressing overtop and gently fold until evenly
mixed.
Enjoy!

Thanks again to Julie and Courtney for allowing me to post here. I
would love to meet more Chirping Mom readers, so please come visit me
at Not in
Jersey!

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