This quinoa salad was light, fresh, healthy, and extremely yummy. Though it could easily be served warm or room temperature, I thought it was really great cold. The greens we served this over were ever-so-slightly bitter, which worked really well with the slight nuttiness of the quinoa and bite of the red wine vinegar. The brine-y bite of the capers really tied everything together and knocked this salad out of the park. This was even better today for lunch than it was last night thanks to the fact that all of the flavors had the evening all alone in the refrigerator to get acquainted.
On another note, Zak and I are going out of town for the weekend of the Fourth. I will not be posting our usual CSA post on Saturday; rather, I will wait until we return to collect (the remnants of) it from whichever set of parents is gracious enough to go pick it up when we return on Sunday evening. I will hopefully be back on schedule posting recipes by Monday evening.
Quinoa and Zucchini Salad with Red Wine Vinaigrette
1 cup organic quinoa
2 1/2 cups homemade chicken stock
1/3 cup zucchini, diced
1/3 cup tomato, diced
1/4 cup cilantro, finely chopped
2 tbs. olive oil
1 tbs. red wine vinegar
1/4 tsp. ground mustard
1 tsp. capers
5 cups fresh lettuce, chopped
Kosher salt and freshly cracked black pepper
Bring homemade chicken stock to a simmer over medium heat. Add quinoa and cook, covered, 12-15 minutes until grains are tender and cooked through and liquid has been absorbed.
Meanwhile, whisk together olive oil, red wine vinegar, ground mustard, and kosher salt and freshly cracked black pepper.
Combine all ingredients except lettuce. Transfer to refrigerator and let cool to desired temperature. Serve atop chopped lettuce garnished with capers.