Naomi Pomeroy's Quinoa with Summer Vegetables

By sz8jm9

From "Smart Chefs Stay Thin" - Serves 4
This is a very adaptable recipe that Pomeroy makes at home for herself and her daughter. Use the vegetables you most like, or whatever you have on hand. Corn cut off the cob is a great addition. Make sure to rinse the quinoa well before cooking to avoid any bitterness. Even with that extra step, quinoa is among the fastest-cooking grains - a relief when you don't have time to wait for brown rice or others that take longer. It also has a fair amount of protein.

Ingredients

• 1/2 head broccoli, cut into small florets
• 1/2 cup quinoa, rinsed well
• 1/2 cup avocado, diced
• 6 cherry tomatoes
• 1/3 cucumber, diced
• 2 green onions
• 1 cup beans (says Naomi: 2 kinds mixed is nice, like cannellini and kidney)
• 1/4 cup loosely packed cilantro or basil
• 1 tsp sesame oil
• 2 Tbsp rice wine vinegar
• Juice of 1/2 lime
• Pinch sugar, salt, pepper (to taste)

Details

Servings 4

Preparation

Step 1

1. Lightly steam broccoli florets until bright green but still tender, then cool in fridge.
2. Cook quinoa in 1 cup of boiling salted water or broth for 15 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork. Place in a large bowl and cool in fridge.
3. Prep vegetables and herbs, chopping and cutting as needed.
4. To assemble, add vegetables to quinoa and toss gently with sesame oil, vinegar, lime juice, and a pince of sugar, salt, pepper.

NOTE: This salad will last a few days in the fridge, but if you are storing it to eat later, don't add the avocado until just before serving.