I recently found a recipe for Easy Orzo Salad that sounded perfect as a summer meal. Instead of the orzo, which I did not have on hand, I substituted red quinoa. Quinoa is a healthier alternative to white flour pastas. I enjoy the chewy texture, and red quinoa brings even more color to this refreshing salad. I used queso fresco instead of the recommended feta - I prefer the former because it does not taste salty. The white balsamic vinegar I have is flavored with comice pears - the brand I used is no longer available, but there are a number of fruit-flavored white balsamic vinegars out there from the same company or others that would be delicious in this recipe. If you are looking for dishes that are great to eat during the heat of summer, this salad could be just the ticket!
Red Quinoa Salad
1/4 C. olive oil
2 T. lemon juice (1 large lemon)
1 T. white or golden balsamic vinegar (or champagne vinegar)
1 tsp. honey
1 clove garlic, minced
salt and pepper to taste
1 C. red quinoa, cooked according to package directions (yields 4 C. cooked)
2 C. arugula or baby spinach
1 English cucumber, chopped
1 pint grape tomatoes, halved
1 can (15 oz.) chickpeas, rinsed and drained
½ small red onion, diced
½ cup crumbled queso fresco
½ cup chopped fresh basil
In a small bowl, whisk together the olive oil, lemon juice, vinegar, honey, garlic, salt, and pepper. Set the dressing aside.
Pour the cooked and cooled quinoa into an extra-large bowl. Add the arugula (or spinach), cucumber, tomatoes, chickpeas, onion, queso fresco, and basil to the quinoa and gently stir. Drizzle the dressing over the salad and stir again. Season with additional salt and pepper, if necessary. Serve immediately or cover and refrigerate until ready to serve. Serves 4 as a main dish, or 8 as a side dish.
Notes: The salad will keep in the refrigerator for up to 3 days.
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