I must give full credit to my mother-in-law, Ruth Ann, for this recipe. It is so quick and easy. You can memorize the recipe, and make it all the time.
Hint: Cook the quinoa in a 6 quart pot. It will cool much faster, and you can mix the other ingredients for the quinoa salad right in the pot!
Cook 1 cup quinoa according to instructions.
Cool quinoa (it is important to cool it or you will cook the cilantro!)
When cooled, add the following –
¼ C lemon juice
¼ C olive oil
¾ tsp salt
1/8 C red onion, finely chopped (or to taste)
1/3 C cilantro, finely chopped (or to taste) (I use both stems and leaves.)
Stir and enjoy. After a day or two you may need to add a little more olive oil. The quinoa seems to soak it up quickly.
I sure do like Ruth Ann’s quinoa recipe. It is great! I enjoy making it, especially in the summer. Have made this recipe for a long time.
If you ever give out the recipe, you can give them the link at my site instead of copying it out:-) Nice to hear from you Nancy!