Quinoa Scallion Salad

Bill calls this Quinoa dish "Tongue Twister Salad" and defies us to say this 3 times in a hurry. Remember his advice to chop ingredients finely.

• 5 cups cooked and cooled quinoa
• 3 cups minced carrots
• 1 cup minced parsley
• 6 scallions, finely minced
• 2/3 cup extra virgin olive oil
• 1 tablespoon fine mustard
• 1 tablespoon dried mint or 1/4 cup fresh, minced
• 2 tablespoon fresh lemon juice
• Salt to taste
• Freshly milled pepper
• 12 cherry tomatoes, cut in half

METHOD

Mix the cooked quinoa with carrots, parsley and scallions. Toss in a large salad bowl and put in refrigerator to chill.

In food processor, blend 2/3 cup olive oil, mustard, mint, lemon juice and salt. Pulse until dressing emulsifies slightly.

Combine dressing and salad and toss to thoroughly coat. Sprinkle freshly milled pepper over salad. Decorate with a ring of tomato halves.

Serves 4

recipe from www.inmamaskitchen.com

Contributor: Bill Robinson

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