Taste of Spring Quinoa Salad

By Sous Chef Sam Parsons

There are two steps in this recipe.

Step 1

Cooked White Quinoa

Ingredients:

1/3 cup water
1/8 tsp kosher salt
3 oz or ½ cup white quinoa

Instructions:

  1. Combine water, salt and quinoa in a stock pot.
  2. Bring to a boil, cover and simmer for about 20 minutes until the water is absorbed and the quinoa is tender.
  3. Cool and reserve.

Step 2

Ingredients:

2 oz or 1 Tbsp unsalted roasted pumpkin seeds (pepitas)
5 oz or 1 cup cucumbers, slice/half-moon
3 oz or 3 each grape tomatoes, cut in half
3 oz or 2 Tbsp seedless raisins
3 oz or  3 Tbsp fresh green onions, slice on a bias
1 oz or 1 tsp fresh mint, remove stems, rough chop
1 Tbsp kosher salt
2 Tbsp coarse black pepper
1 oz or 1 tsp 100% lemon juice
1 oz or 1 tsp extra virgin olive oil

Instructions:

  1. If pumpkin seeds are not roasted, toast the seeds in a dry frying pan until golden brown.
  2. Using a vegetable peeler, remove three (3) lengthwise strips of skin from the outside of the cucumber, giving it a striped look. 
    • Cut the cucumber in half lengthwise, then remove the seeds. 
    • Cut the cucumber into half-moons.
  3. In a mixing bowl, add the cucumber, tomatoes, raisins, green onions, pumpkin seeds and half of the mint.
  4. Add quinoa, salt and pepper and mix everything well.

Assemble the Plate

  1. Dress the salad with lemon juice and olive oil on individual serving plates.
  2. Garnish with the remaining mint.

Serves 4-6