Quinoa Spring Herb Salad
Serves 3–4
- 1 cup quinoa, white or red
- 2 cups water or broth
- Pinch of sea salt
- 1/4 cup chopped fresh chives, basil, oregano, thyme
- 1 carrot, coarsely grated
- 1/2 cup fresh or frozen peas, lightly cooked
- 1 tablespoon toasted sesame oil or olive oil
- 1 tablespoon black olives, chopped or 1 teaspoon umeboshi vinegar
- Squeeze of lemon juice, optional
Cook quinoa according to basic quinoa cooking recipe above. When done, remove from heat and mix in fresh herbs, grated carrot, peas, oil, and olives. Allow flavors to meld at least 15 minutes before serving. Or, for best flavor, make it ahead and refrigerate for several hours before serving.
Serve on bed of bibb lettuce.
