The 30-Minute Pescatarian Cookbook: 95 Easy, Healthy Recipes by Colombatto Dani

Author:Colombatto, Dani [Colombatto, Dani]
Language: eng
Format: epub
Publisher: Rockridge Press
Published: 2020-08-24T16:00:00+00:00

SERVES

PREP TIME

COOK TIME

2 to 4

10 minutes

20 minutes

SIMPLE LEMONY QUINOA SALAD

Quinoa gets combined with cherry tomatoes, basil, feta, and toasted pine nuts for a caprese-esque take on quinoa salad. This salad takes on even more flavor as it soaks up the lemony vinaigrette, so it’s even better the next day—if it lasts that long.

½ cup plus 2 teaspoons extra-virgin olive oil, divided

1 cup dried white or red quinoa, thoroughly rinsed

1 ¾ cups water

Kosher salt

¼ cup freshly squeezed lemon juice

1 garlic clove, minced

Freshly ground black pepper

1 cup cherry tomatoes, halved

¼ cup pine nuts, toasted

8 to 10 basil leaves, cut into a chiffonade (see the Ingredient Tip )

½ cup crumbled feta

1 . In a small saucepan over medium-high heat, heat 2 teaspoons of olive oil until shimmering. Toast the quinoa, stirring constantly, until it gets a golden-brown with a slightly nutty smell, about 2 minutes.

2 . Pour in the water and a pinch of salt, bring to a boil, and then reduce the heat to the lowest possible setting. Cover and cook for 15 minutes.

3 . While the quinoa is cooking, in a small bowl, whisk together the lemon juice, garlic, and a pinch of salt and pepper. While still whisking, stream in the ½ cup of olive oil.

4 . Once the quinoa is cooked, let it sit covered for 5 minutes before fluffing with a fork; then transfer it to a large bowl.

5 . To the quinoa, add the tomatoes, pine nuts, basil, and ¾ of the vinaigrette. Toss to combine, and then add the feta. Drizzle with the remaining vinaigrette. Finish with a few cracks of pepper.

GOT FISH? Oil-packed tuna would make a great addition, as would grilled shrimp or salmon.

LEFTOVER TIP: This salad is great the next day after the flavors have a chance to marry more. Add the basil just before serving because it turns brown if it sits in the salad overnight.

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