The Best Recipe For Quinoa Salad - Making quinoa salad at camp
Place the quinoa in the strainer, rinse it well under running water, and drain.
Measure 3 cups/750 mL broth into the saucepan and bring it to a boil.
Add the quinoa, stir, and reduce heat to low.
Cover and simmer for about 20 minutes or until the liquid has been absorbed.
Fluff the quinoa with a fork and transfer it to the large bowl. Let it cool slightly while you prepare the vegetables.
Cut each of the grape tomatoes in half.
Seed and chop the bell pepper.
Chop the cucumber. (If it's a large one, you may want to use just half.)
Chop some parsley. You'll need a small handful.
In a mug, mix 1/4 cup/60 mL olive oil, 3 Tbsp/45 mL cider vinegar, and 1 clove garlic, minced.
Add the vegetables to the quinoa, tossing gently as you add each.
Drizzle the oil and vinegar dressing over the salad. Toss to combine.
Season to taste with salt, if desired.
Tips
If you are going to eat Quinoa Salad in the first couple of days of your camping trip, do all the work at home and take the completed salad with you in your cooler. Be sure to pack it in a container with a tightly fitting lid!
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