I had forgotten just how incredibly delicious and satisfying this vegan and gluten-free meal is until last night. It is especially nice during warmer months. The recipe is from Kris Carr’s fabulous book, Crazy Sexy Diet.
MEDITERRANEAN QUINOA SALAD WITH CAPERS
3 cups quinoa, cooked
1/4 cup olive oil
3 Tbsp fresh mint or dill (I used dill)
3 Tbsp capers
2 Tbsp fresh squeezed lemon juice
1 Tbsp lemon zest (I omitted the zest, simply because I have never been able to figure out how to zest things the right way)
3 Tbsp pine nuts, lightly toasted (I tossed in my pine nuts raw)
3 cloves garlic, minced
2 tablespoons leek, minced (I omitted this, because I didn’t have any leeks on hand)
salt and pepper to taste
Hand toss all ingredients, and serve warm or chilled.
NOTE: I doubled the recipe for the “dressing.” In other words, I doubled everything but the quinoa. Doing so resulted in a more flavorful salad, and it also meant that I wouldn’t waste the extra dill I had on hand. It was super yummy!!! I can’t wait to eat the leftovers for lunch today–if I can convince Zander to share them with me!