If you’re a fan of garlic, you’re going to love this recipe I recently ran across. Enjoy!
Recipe courtesy of Bryan Roof, RD, LDN
Quinoa Salad With Roasted Garlic
Serves 6 as a side dish
1 garlic bulb
1 cup water
3/4 cup quinoa
1/4 cup red wine vinegar
3 T fresh lemon juice
3 T extra virgin olive oil
2 tsp Dijon mustard
1/2 tsp fine sea salt
3/4 tsp black pepper
1 red bell pepper, stemmed, seeded, and chopped
1 cup diced English cucumber
1 cup fresh cilantro leaves, coarsely chopped
2 scallions, sliced thin
1/4 cup sliced red onion
1/4 cup cashew pieces
- Adjust the oven rack to the middle position and heat the oven to 350 degrees. Cut off the top 1/4 inch stem of the garlic bulb and discard. Wrap the bulb in aluminum foil and roast until tender and fragrant, 1 to 1 1/4 hours. Let the foil-wrapped garlic sit at room temperature until cool enough to handle.
- Meanwhile, bring water to a boil in a small saucepan over medium – high heat. Stir in the quinoa and return to a boil. Remove the pot from the heat, cover, and let sit undisturbed for 20 minutes. Fluff the quinoa with a fork and let cool to room temperature.
- Whisk the vinegar, lemon juice, olive oil, mustard, salt, and pepper together in a large bowl. Add the quinoa, bell pepper, cucumber, cilantro, scallions, onion, and cashews. Squeeze the root end of the garlic bulb, forcing the roasted garlic out of the cut end and into the bowl. Toss the ingredients to combine. Season with salt and pepper to taste. Serve.