Quinoa, once a darling of every food blogger and health-follower-of-fashion is now a little off-trend. Never mind, that never bothered us. We still love it, even though it is not a constant staple item in this pantry.
Let’s remedy that. This is a salad with lots of parsley, juicy tomatoes and crunchy pinenuts. Simple, but it is bound to make you fall in love with Quinoa all over again. The lemon juice is wonderful in this salad, and today I added some chopped cumquat pickles to enhance that tang.
This is a Bittman Salad. We are counting down to finishing making his 101 Salads – all the vegetarian ones, and we modified many of the non-vegetarian ones. Less than 10 left to make.
Quinoa Salad with Parsley, Tomatoes and Pinenuts
Cook and cool quinoa. Toss with olive oil, loads of lemon juice, tons of parsley, some chopped tomatoes and, if you like, toasted pine nuts. Season with sea salt and black pepper Call it Quinoa Tabbouleh.