Tasty Tuesday: Jill Skeem Stops By


By KMVT News

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

 sea salt

 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!


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