Quinoa Salad

Adapted from R.S.V.P. by Nan Kempner.

Quinoa Salad

Adapted from R.S.V.P. by Nan Kempner.

Quinoa is a gluten-free grain that is a perfect protein.  It also has a satisfying, mild, and nutty flavor that makes it the perfect center ingredient in this grain and vegetable salad that combines quinoa with prosciutto, just-cooked diced vegetables and juicy cherry tomatoes.

This salad is perfect as a summer lunch or as a side to a piece of seared tuna or baked chicken legs.

 

 

Ingredients

Directions

  1. Bring 2 cups of water to a boil in a medium saucepan that has a cover. Add a pinch of salt and the quinoa, stir, cover the pan, and reduce the heat to low. Simmer for about 15 minutes until the water is completely absorbed.
  2. Remove from the heat and transfer the cooked grains to a large serving bowl, fluffing the grains with a fork. Let it sit at room temperature to cool while you prepare the other ingredients. You can do this step in advance.
  3. In a large skillet place the olive oil over medium heat. Add the scallions and prosciutto and sauté for 5 minutes, until the scallions are slightly translucent and the pieces of prosciutto separate and become slightly firmer but not crispy. The paper-thin slices of prosciutto will stick together so shred them apart when you add to the pan.
  4. Add the diced red pepper and zucchini and cook an additional 5 minutes over medium heat until the pieces soften but don't let them get mushy.
  5. Remove from the heat and let cool for about 10 minutes before adding to the cooked quinoa.
  6. Stir in the tomatoes, herbs, and red wine vinegar. Season to taste with salt and pepper and more vinegar if you want a brighter taste.
  7. Serve immediately at room temperature or refrigerate for a few hours until ready to serve but bring back to room temperature for its best flavor.

Category

Tags

SaladsQuinoa

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