Search This Blog

Monday, July 1, 2013

Jane Coxwell's Summer Salad

What a perfect summer lunch dish!  Or entree side dish.  Light and refreshing, packed with veggies, and beneficial protein from quinoa.  I'll certainly make this again!

Serves 4


1 Cup uncooked quinoa
1/2 Cup macadamia nuts
1 Small garlic clove, minced
1 Small green onion, chopped
3/4 Cup seeded diced cucumber
1 Cup diced green apple
1/2 Cup diced green pepper
1/4 Cup diced celery
1/2 Red serrano chili, seeded and diced (I couldn't find so I used Jalepeno.  I also used 2 because I like the extra kick)
Juice of 1 lemon
1 Tbsp agave nectar
Salt and pepper, to taste


1.  Prepare quinoa according to package directions.  In a small, dry skillet, toast the macadamia nuts until evenly browned, 3-4 minutes stirring often to prevent burning.  Crush the nuts lightly with a knife.

2.  In a large bowl, combine the cooked quinoa, nuts, and remaining ingredients.  Toss and check for seasoning; add more lemon, salt, or agave nectar if necessary.

Serve room temp or chilled.

No comments:

Post a Comment