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Twin Falls, Idaho (KMVT-TV) Jill Skeem cooks up a quinoa salad.
Quinoa Salad with a Lemon-Oregano Dressing
1 ½ cup water
1 cup quinoa, rinsed and drained
½ cup red onion, finely diced
½ cup cucumber, diced
½ avocado, diced
½ cup kalamata olives (pitted), diced
3/4 cup olive oil
¼ cup lemon juice, freshly squeezed
1 tsp. oregano
½ tsp. black pepper
Preparation of Quinoa:
Heat water in saucepan to a boil; add quinoa, 1 pinch of sea salt. Stir, lower the heat to medium-low and cover. Cook until the liquid is absorbed, approximately 15 to 20 minutes. Use a fork to get the quinoa into a large bowl and let cool.
Preparation of Dressing:
Mix 1 tsp. of sea salt, oregano, black pepper and lemon juice in a bowl. Then whisk in the olive oil until it is creamy in color.
Preparation of Salad:
Add the vegetables to the quinoa and pour the dressing on top and mix gently. Garnish with toasted pine nuts or scallion. Serve and enjoy!