Lemon-Basil Quinoa Salad

70’s and 80’s in March??  You just never know what’s going to happen with weather in New England.  All I know is this crazy warm weather is getting me in the mood for grilling and making cool side salads.  Last night’s supper was the always-delicious Crazy Lime Chicken along with the final bits of a delicious quinoa concoction I put together (we’ll say a few) days ago. 

Quinoa is growing on me. I like its compatible nature, chewy texture, and grainy, nutty flavor.  It also earns bonus points for being a whole grain.  This little niblet is lucky its got all that going for it, ’cause otherwise I’d kick it to the curb –it sticks to EVERYTHING. Dishes, silverware, pans, countertops, you name it. I hate rinsing dishes, but I hate even more chipping petrified flecks of grain from otherwise sparkling clean dishes. And, so, quinoa, I will rinse, since you bring so much to the “table” (hardy har har).

This quinoa salad is quick to put together, light and lemony with a vinegar kick. The veggies add crunch, color and more flavor.  Make it ahead of time, or just before you want to eat it — either way it is delicious. If you have time to let it sit so the flavors can blend, all the better.

Lemon-Basil Quinoa Salad
Serves 6

1 cup quinoa
2 cups water
1 small cucumber, peeled, seeded and chopped
1/2 small red onion, chopped
15 grape tomatoes, halved
1 teaspoon dried basil (1 tablespoon chopped, if fresh)
2 teaspoons dried parsley (2 tablespoons chopped, if fresh)
3 tablespoons red wine vinegar
Juice of one lemon
3-4 tablespoons olive oil (I used 4 tablespoons, will use a bit less next time)
salt and pepper to taste

1) In a medium saucepan, bring quinoa and water to a bowl, then simmer for about 10 minutes, covered, until the water is absorbed.  The quinoa will have little white curlicues sprouting from each grain.
2) While the quinoa is simmering, combine the basil, parsley, vinegar, lemon juice, olive oil, salt and pepper. Taste and adjust seasonings as needed.
3) When quinoa is done, remove from heat.  Add the oil/vinegar mixture and vegetables to pan and stir to combine. Serve immediately, or transfer to covered bowl and refrigerate for later use.

Enjoy!