Recipe for the Platypus Quinoa Salad
Ingredients
- One cup of “regular” quinoa
- Two cups of vegetable or chicken broth
- One small onion, coarsely chopped
- Two cucumbers, peeled and chopped
- Two yellow/summer squash chopped
- One 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, and Kosher salt
Preparation:
- Wash quinoa in at least 5 quarts of water, rubbing grains and letting them settle before pouring off the water until it runs clear. Drain in a large sieve. Add quinoa and coarsely chopped onion to a saucepan of boiling broth, cover, reduce the heat, then cook for approximately 20-30 minutes.
- OR – the easy way is to put it in a rice cooker and follow the directions provided by the rice cooker for rice, two parts liquid to 1 part dry.
- Add the chopped onion with the quinoa and broth to the rice cooker for extra flavor.
- After the quinoa has cooled to room temperature, add remaining vegetables and herbs and gently mix.
- Sprinkle kosher salt and white pepper to taste. 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.
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