Wednesday, September 8, 2010

Maya's Quinoa Salad

When I first saw this salad late last May, I couldn't wait to make it. But while the calender said it was virtually summer, we were still being rained on and ripe tomatoes were months away. All summer I have impatiently waited for both good weather and the perfect occasion to make this salad. Last weekend was it: sunny and warm, and our cherry tomatoes* were at their peak. The salad was not only worth the wait, but I think it tasted even better the next day.

Click on over to the lovely Maya*Made blog for this super healthy Quinoa Salad recipe, and if you're feeling a little crafty, make a few of Maya's Picnic Bowl Scrunchies too... they're fun, easy, and the perfect thing for potlucks and picnics!
    My Notes: Used red quinoa. Shredded the carrots instead of dicing them. Zested the limes before juicing them for the dressing. Added the lime zest, a splash of basil oil and a couple cloves of minced garlic to the dressing. 

    Here are some other quinoa recipes that look good...
    Pronounce it: Quinoa = KEEN-wah 
    *"Sun Gold" cherry tomatoes... little bursts of sunshine. Even this year, this very weird-weathered year, they out-produced all the other tomatoes we planted.
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    1. Thank you for linking to my quinoa salad recipe. Lime zest is a great idea. Adds tons of flavour.

    2. Your awesome salad is next on my list (now that I know Hubs will eat quinoa)!

      And I'm loving lime zest now. I'll be using a lot more of it in future. In fact, I'm going to look into getting a dwarf-lime tree to keep my dwarf-lemon company on the patio!


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