Safta (Grandma- in Hebrew!) Rima’s quinoa salad:
get a big pot of water, add salt, bring to boil.
add 2 cups quinoa, and let boil for 4 mins.
strain and rinse the quinoa briefly w cold water.
take 2 cups water, bring to boil with a nice fat splash of extra virgin oilve oil, add the blanched quinoa, reduce heat to low, cover, and cook until water is absorbed, it’s about 6 mins i think.. leave covered for another 6 mins, then dump into a very big bowl and fluff up w a fork.
let cool, but not in the refrigerator!
in a separate bowl, mix:
- fresh lemon juice plus zest
- sea salt
- small amount crushed fresh garlic
- fresh black pepper
- some honey
- a spoonful or to taste, chipotle chile adobo sauce (the liquid of the chipotles which is in the tins)
- thin sliced green onions (white and light green parts only)
add this to the cooled quinoa, add a lot of olive oil, adjust seasonings to taste.
Just before serving add:
- a whole lot of toasted, coarsely crushed pecans
- a lot of fresh chopped parsley
- halved fresh cherry tomatoes
ENJOY!! ps. this is really good under grilled fish/chix. as well…
