Mariachi Quinoa Salad

Ingredients

  • 1.5 cups dry quinoa
  • 3-5 radishes
  • 1.5 inches of cucumber
  • 1/4 red pepper
  • 3 scallions
  • 2 jalapeño peppers, seeds optional
  • 1/2 a granny smith apple
  • 2 leaves of purple kale, de-stalked
  • ~ 1/2 bunch of fresh cilantro
  • juice of 2 limes
  • 1/4 cup extra virgin olive oil
  • 1 Tablespoon ground cumin
  • 1/4 tsp smoked paprika
  • generous sprinkles of sea salt

Makes ~ 4 quarts of salad

  1. Thoroughly rinse 1.5 cups of dry quinoa.  Add rinsed quinoa to a saucepan with 3 cups of filtered water and cover with a lid.  Bring to a boil.  Turn off heat, keep lid on, and quinoa will be done in about 20 minutes.  Chill quinoa prior to mixing salad. You may want to make the quinoa the night before you compose the salad.
  2. Thoroughly wash and rinse your vegetables.  Slice and dice up the veggies.  Vary how you cut the veggies (don’t want everything to look the same!).  Slice those radishes.  Slice and dice the cuke.  Make matchsticks with the red pepper.  Slice the scallions.  Chop the jalapeño in little bits (keep the seeds if you want it extra spicy).  Make mini matchsticks out of the granny smith apple.  Roll the kale and finely slice into kale ribbons.  Trim stems on cilantro and roughly chop.
  3. Mix quinoa with all of the veggies mentioned above.
  4. Whisk together lime juice, olive oil, cumin, paprika, and salt.  Pour over salad.
  5. Mix and serve.

https://www.archerfriendly.com/2012/04/mariachi-quinoa-salad