a simple summer salad
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My go-to summer salad, always made with quinoa, always dressed with Celine’s vinaigrette. This salad is endlessly adaptable to what’s in season. I prefer my quinoa al dente; if fluffy is more to your liking, increase water to 3 cups.
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2 cups dried quinoa, rinsed and drained
1 sweet bell pepper, diced
1 peach, diced
2 shallots, minced
2 carrots, shredded
4 to 5 handfuls mixed greens
mamou’s magical vinaigrette, full recipe (approximately 1/4 cup)
season to taste with salt, pepper, fresh herbs
Bring 2 1/2 cups of water to boil in a heavy pot. Add quinoa, reduce heat to a simmer, and cover tightly. Cook until the all of the water is absorbed, about 15 minutes. While the quinoa cooks, prep the rest of the salad components and the vinaigrette. When the quinoa is finished cooking, turn out into a big bowl. Fold in the rest of the ingredients and vinaigrette, and season to taste.
Cook/prep time: 20 minutes