It’s great, but it’s not a salad.
Sure it is…what makes it not a salad?
There’s no greens. You need green things for salad.
4th of July Quinoa Salad
Such was the exchange at the Delaney/Frost dinner table last night. I really should kitchen counter because we seriously never use our dinner table to eat dinner. Yesterday I whipped up a quinoa salad meant for your 4th of July celebrations that resulted in being our dinner.
Beyond this my friends, I have come to my senses. I have accepted that it is officially mad hot in Austin. The idea of turning on my oven to roast, well anything, seemed like utter craziness. What else could I cook? Then it came to me that a summer salad would be just the thing to share on the blog this week.
I am not normally a way ahead of the game type person. My mother and sister joke that I frequently say everything is so far away. Well, in the land of the web people are in fact searching ahead of time. Since the 4th of July holiday is right around the corner this was the appropriate time to share it. Alas, you need time to contemplate the recipe and plan out the details. You have to pencil in the time to go buy all of the ingredients. I totally get it.
This 4th of July Quinoa Salad has two great things going for it. Number one, it is easy to make and features a lot of fresh vegetables which is perfect for this time of year. Number two, it is actually better to make it ahead of time for a party, a BBQ or even for yourself to have on hand for lunch. The dressing and seasonings will help to marinate the dish. As a result, it will be even more flavorful. It pays to be ahead of the game here.
You will need to cook your quinoa sooner rather than later since you will need it to cool for the recipe. Be careful when purchasing your quinoa. I might be lazy, but I actually despise when the instructions say that it needs to be washed. These “quinoas” of whatever you may call them are too tiny, and go through the strainer. It is an utter mess and quite the kitchen calamity. I like to buy mine pre-rinsed so I look for it on the package. This version was a quick 10 minute variety, but there are oodles of brands out there to choose. Yes, I said oodles. Other than that you will just have to prep all of your vegetables.
I really liked this combination of flavors, but you could mix and match if a vegetable in the recipe is not to your liking. We are flexible around here at The Bikini Experiment.
- 1 Cup of Uncooked Quinoa
- 2 Carrots
- ½ of Red Peper
- ½ of an English Cucumber
- 10-12 Grape Tomatoes
- 2 Tablespoons of Green Scallions
- ¼ Cup of Extra Virgin Olive Oil
- Juice of a Lemon
- 1 Teaspoon of Dried Oregano
- 1 Teaspon of Dried Basil
- ½ Teaspoon of Dried Parsley
- Pinch of Himalayan Salt
- Pinch of Black Pepper
- Follow the package instructions for the quinoa.
- Make sure all of the water completely absorbs and allow the quinoa to cool.
- Wash and chop the carrots, tomatoes, and cucumber.
- Wash and cut the green sections of the scallion. I like to use kitchen sheers.
- Add the lemon juice extra virgin olive oil, and the herbs and spices.
- Mix together in a large dish and serve.
This recipe was nice and simple which is my favorite kind. I am looking forward to having some leftovers over the next few days!
Have a wonderful weekend. Plans are loose around here since the weather looks particularly suspect – the forecast says lots of rain.
See you back here on Monday!
Question of the Day: Do you think a “salad” can be a salad without greens?
I always love hearing from you! If you have any questions please feel free to send me an email.