It’s been sticky and humid this summer so it’s refreshing to bite into something that doesn’t require heating up the whole house. I don’t typically like salads because I start feeling like a rabbit chomping on grass. The addition of protein-rich (and easy to cook!) quinoa into this salad mix mixes it up. One scoop is good as a side along dinner, or a big bowl of it will make a tasty lunch.
The vinaigrette made out of shallot and red whine vinegar is acidic and robust without being to pungent. It’s easy to add whatever pits of crunchy, sweet, or salty items you have laying around the house too. Any dried fruit or nut mixture will work, but make sure not to skip the cucumber — it’s crucial to the lightness of the salad.
Quinoa Sorrento Salad Recipe
By July 6, 2015Published:
- Yield: 2 Servings
- Prep: 10 mins
- Cook: 15 mins
- Ready In: 25 mins
Adapted from Blue Apron
- 2 tablespoons shallots minced
- 1 tablespoon red wine vinegar
- lemon juice
- ½ cup quinoa
- 2 tablespoons olive oil
- salad greens any preferred mix
- Heat a medium pot of salted water to boiling on high. Small dice the cucumber. Peel and mince the shallot to get 2 tablespoons of minced shallot (you may have extra); place in a small bowl with the vinegar.
- Rinse the quinoa under cold water and drain thoroughly. Add the rinsed quinoa to the pot of boiling water and cook 14 to 16 minutes, or until tender. Thoroughly drain the cooked quinoa and transfer to a large bowl.
- Season the shallot-vinegar mixture with salt and pepper to taste. Slowly whisk in 2 tablespoons of olive oil until well combined.
- To the bowl of cooked quinoa, add the cucumber and greens. Season with salt and pepper. Add enough of the vinaigrette to coat the salad (you may have extra vinaigrette). Gently toss to coat; season with salt and pepper to taste.
- Cuisine: Mediterranean