Submitted by: Marcella Stockin
Prep Time: 30 Minutes
Cook Time: 10 Minutes
Quinoa Salad with red peppers, red onion, green pea pods, and fresh green beans, flavored with whole cloves of garlic infused olive oil. Prepare the garlic infused oil an hour ahead of assembling salad.
Prepare roasted whole garlic cloves in infused olive oil (heat 1/2 cup olive oil over low heat: add as many whole peeled garlic toes as possible (at least 1/2 a cup), heat 3 to 5 minutes or until tender, let sit (steep) for 1 hour. Stir all of garlic and oil into cooked Quinoa.
Prepare 1 cup uncooked white Quinoa (cook according to package directions) (will make 3 cups Quinoa); done in 10 to 15 minutes. Set aside
Add for color, amount as desired: julienne slices of uncooked red pepper (about 1/2 red pepper) uncooked red onion, diced or julienne-cut (about 2 to 4 tablespoons) handful sugar snap peas (Bring water and a small pinch of baking soda (to keep green color) to a boil, reduce heat to a simmer and blanch peas for 30 seconds and then plunge in cold water briefly to stop from cooking - you want little crunch to the peas - pod and all, drain, pat dry, and slice diagonally in two if desired). handful green beans (cut diagonally in 1-inch pieces) (Bring water and a small pinch of baking soda (to keep green color) to a boil, reduce to a simmer and blanch beans for 1 minute, plunge in cold water briefly to stop from cooking to add a little crunch to the dish), drain, pat dry
Combine all of the ingredients, prepared as stated above. Salt to taste. This dish is good served hot, room temperature or cold. I prefer served cold.