June 27, 2013

Cookin' Librarian: Quinoa Salad...

• 1 Cup Quinoa • 2 Cups Vegetable Stock • Olive Oil •
• Red Onion • Grape Tomatoes • Asparagus • Lemon • Salt • Pepper •

1. Bring the two cups of vegetable stock (You can use chicken stock if you'd like) to a boil
2. Add one cup of quinoa to the boiling stock
3. Cook for about fifteen minutes or until the liquid is absorbed
4. While the quinoa is cooking chop up half of the red onion and set aside
5. Once the quinoa is cooked put into a container
6. Add chopped red onion, the juice of one lemon, a tablespoon of olive oil & black pepper to taste
7. Mix everything together and put in the refrigerator over night
8. Take the mixture out with enough time before eating so that it is room temperature
9. Cook asparagus to your liking (I like mine barely cooked), shock in ice water and cut into pieces
10. Cut grape tomatoes into quarters and add to the mixture along with the asparagus
11. Enjoy

Lemme know if you try my little quinoa salad!

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