This is a crunchy lunch, satisfying and nutritious. The blue cheese is optional but a surprisingly nice counterpart, and juxtaposes nicely with the savory dressing and crisp vegetables.
Any fresh vegetables go nicely here and any rich pungent cheese is a plus.
1 cup water
1/4 cup green pepper 1/4 inch dice
1/4 cup red pepper 1/4 inch dice
1/4 cup yellow pepper 1/4 inch dice
1/4 cup orange pepper 1/4 inch dice
1/4 cup cucumber 1/4 inch dice
1/4 cup blanched green beans sliced 1/4 inch
1/4 cup blanched asparagus sliced 1/4 inch
1/2 cup celery 1/4 inch dice
1/2 cup carrots 1/4 inch dice
1/2 cup assorted radishes 1/4 inch dice
1/2 cup grape tomatoes 1/4 inch dice
for the dressing
1 lemon, juiced
1 Tbs. olive oil
1/4 tsp. sea salt
1/4 tsp. cumin
1/4 tsp. celery salt
1/4 tsp. smoked paprika
1/4 tsp. ground coriander
1 pinch cayenne
2-4 oz. blue cheese
Rinse the quinoa in a fine mesh strainer. In a 1 quart pot bring the water to a boil. Add the rinsed quinoa to the boiling water. Lower the heat to low, cover the pot and simmer the quinoa for 10 minutes until all the water is evaporated and the grains pop. Let the quinoa cool completely. Add all of the prepared vegetables to a large bowl. Stir in the cooled quinoa.
In a small bowl combine all of the dressing ingredients with a wire whisk.
Pour the dressing over the vegetables and quinoa. Stir until well coated.
Correct the seasoning if necessary. Top with the blue cheese. Serves 4
Recipe, writing, and photos by Karen Pickus 2013
Courtesy Karen Pickus 2013