Middle Eastern quinoa salad for a refreshing lunch on Meatless Monday
With all the fresh produce we're starting to see in the grocery stores and at farmers' markets, this is an ideal time to cook up a lunch-time salad that won't leave your stomach growling an hour later. The spiced quinoa in this dish (adapted from a recipe in Forks Over Knives: The Cookbook) adds a good amount of protein, and the tomatoes, cucumber and bell pepper offer some extra flavor.
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You will need:
1 cup quinoa
1/2 teaspoon cumin
1/2 teaspoon turmeric
2-3 medium tomatoes
2 medium cucumbers
2 medium red bell peppers
Salt and freshly ground black pepper to taste
1. Heat 2 1/2 cups water in a medium or large saucepan.
Rinse the quinoa in a fine strainer with cold water.
Add the quinoa, cumin and turmeric to the water when it boils; once the water is boiling again, reduce the heat to low, cover and cook for ten to fifteen minutes, stirring every five minutes or so, until all the water is absorbed. Remove from heat and set aside to cool.