This is a gluten free vegan grain salad made with quinoa and lots of fresh herbs.
1 person made this
2 large bunches curly parsley, stems removed
1 large bunch fresh mint, stems removed
1 bunch fresh tarragon, stems removed
350g white quinoa
salt to taste
2 cloves garlic, or more to taste
2 lemons, juiced
120ml extra-virgin olive oil
salt and freshly ground black pepper to taste
Method Prep:25min › Cook:20min › Extra time:2hr15min › Ready in:3hr
Bring water to the boil in a saucepan and fill al bowl with ice cold water. 1/2 of the parsley, 1/2 of the mint, and 1/2 of the tarragon to the boiling water. Blanch herbs for 5 seconds, then remove and drop into the ice water. Let cool completely, about 2 minutes. Drain well and squeeze out any excess water. Place herbs in your blender or food processor.
Rinse quinoa well under cold water. Sprinkle salt into the blanching water. Add the quinoa and simmer on medium heat until just barely tender, about 12 minutes.
Meanwhile, mince the remaining herbs.
Add garlic, lemon juice and olive oil to the blender and blend starting on low speed, pulsing on and off, and finishing on high speed, until dressing is smooth and green.
Remove quinoa from heat; place in a strainer set over a bowl and drain for 5 minutes, tossing occasionally. Transfer quinoa to a bowl. Season with salt, black pepper, and cayenne pepper. Let cool until it is between warm and room temperature, 5 to 10 minutes.
Stir dressing into the quinoa. Continue cooling. If salad is not yet at room temperature, let cool 5 to 10 minutes more. Add the chopped herbs and mix to combine. Cover and refrigerate until flavors are combined, about 2 hours.
Taste the salad and adjust seasoning as desired. Transfer salad to a serving bowl.