4-5 cups cooked quinoa, cooled to room temperature
2 stalks celery, finely minced
2 large carrots, grated or finely minced
4 scallions, finely minced
2 cups finely minced fresh parsley
1/4 cup olive oil, preferably a fruity green, flavorful one
1/2 cup freshly squeezed lemon juice, bottled lemon juice may be substituted
but will flavor may be somewhat different (see note)
1 tablespoon Dijon-style mustard
2 teaspoons dried mint (may substitute fresh mint, 2 to 3 tablespoons)
salt may be added to taste
Combine the quinoa, celery, carrots, scallions, and parsley in a large bowl. Mix the olive oil, lemon juice, mustard, mint and salt in a jar, blender or food processor until well blended (may also be done in a bowl with a wire wish or fork). Pour over the quinoa mixture and toss to thoroughly coat the grains. Serve immediately or refrigerate until needed. Before serving, garnish with tomatoes, parsley sprigs or mint sprigs (if desired).
Makes 6-8 servings
Note: Stir and taste the next day to see if the salad needs to be “zipped up” with additional lemon juice after overnight refrigeration. Recipe comes from “Cooking Under Pressure” by Lorna Sass.