Quinoa and Zucchini Salad with Red Wine Vinaigrette

30 Jun

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.

Advertisements

One Response to “Quinoa and Zucchini Salad with Red Wine Vinaigrette”

Trackbacks/Pingbacks

  1. Geauga Family Farms Summer CSA – Week Three « Kelseyincleveland's Blog - July 4, 2011

    […] onions, garlic scape pesto pasta, which included some of the zucchini, garlic scapes, and lettuce, quinoa and zucchini salad with red wine vinaigrette, which included some of the tomato, zucchini, and lettuce, green eggs and “ham,” which […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: