Bryna’s Quinoa Salad

When I first started this blog, my friend Bryna emailed to ask whether I would be open to having occasional guest posts based on friends’ recipes. I sent back an enthusiastic “yes!” and she sent me this fantastic recipe for quinoa salad (as well as one for pomegranate pilaf that you will have to wait for until pomegranates come back into season in the winter). Says Bryna, “This is my best summer potluck dish. (And it’s quick/easy to make.)” I reduced the dressing from Bryna’s original recipe, but included both amounts so that you can decide how much dressing you want.

For those of you who may be wondering, quinoa is a grain (actually a seed) that is similar in texture to couscous, but often fluffier. It is gluten free and high in protein, iron, magnesium, phosphorus and zinc. It is extremely easy to make, but needs to be rinsed before cooking for optimal results.

Bryna’s Quinoa Salad
Makes 2 – 4 servings

1¾ cups water
1 cup quinoa
½ cup cucumber, diced
4 green onions, sliced (about ½ cup)
½ cup corn
¼ cup cilantro, chopped
1 – 3 Tbsp. lime juice
1 – 3 Tbsp. olive oil
½ – 1 Tbsp. sesame oil
1 tsp. honey

1. Put the quinoa and water in a medium pot. Bring to a boil and then simmer for 20 minutes, or until the water is absorbed and the quinoa is cooked.
2. Put the quinoa in a bowl and add the cucumber, green onions, corn and cilantro.
3. In a small bowl, combine lime juice, honey and oils. Pour dressing over the salad.
4. Stir and Enjoy!