Here’s another of our favorite Wine Country Recipes we’d like to share with you – Birthday Quinoa Salad, which is occasionally part of the picnic lunch we provide on our Platypus Wine Tours. Enjoy!
Birthday Quinoa Salad Ingredients

  • 1 cup “regular” quinoa
  • 2 cups vegetable or chicken broth
  • 1 small onion, coarsely chopped
  • 2 cucumbers, peeled and chopped
  • 2 yellow/summer squash chopped
  • 1 red bell pepper chopped
  • 3-4 scallions chopped
  • 1/4 cup cilantro destemmed and chopped
  • 1/2 cup rice wine vinegar
  • 1/4 cup olive oil White pepper Kosher salt

Wash quinoa in at least 5 changes of water, rubbing grains and letting them settle before pouring off water, until water runs clear. Drain in a large sieve. Add quinoa and coarsely chopped onion to a saucepan of boiling broth cover reduce heat and cook approximately 20-30 minutes.
OR – the easy way is to put in rice cooker and follow directions provided by the rice cooker for rice, 2 parts liquid to 1 part dry.
What I like to do for extra flavor is add the chopped onion with the quinoa and broth in the rice cooker. After quinoa has cooled to room temperature add remaining vegetables and herbs and gently mix together. Sprinkle kosher salt and white pepper to taste. I would suggest about 1-2 tablespoons salt and enough pepper until the top of the quinoa is dusty looking. Whisk rice wine vinegar and olive oil together and drizzle over quinoa mixing until it glistens.
Chef’s Notes:
You can make quinoa salad 1 day ahead and chill, covered. Bring to room temperature before serving. If you prefer, grill bell peppers in a hot well-seasoned ridged grill pan over moderate heat.

Stay tuned for more of our favorite Wine Country Recipes from Kathy’s Kitchen at Platypus Wine Tours!