This dish tastes like health and summer. It can be eaten as a side dish or on its own.
1 cup uncooked quinoa
1/2 cup macadamia nuts
1 small garlic clove, minced
1 small green onion, thinly sliced
3/4 cup seeded diced cucumber
1 cup diced green apple
1/2 cup diced green bell pepper
1/4 cup diced celery
1/2 red serrano chile, seeded and thinly sliced
Juice of 1 lemon
2 tablespoons plain yogurt
Maldon or other flaky salt
1. Prepare the quinoa according to the package directions. Put the drained quinoa back into the pot and stir it over low heat to remove some of the moisture.
2. In a small dry skillet, toast the macadamia nuts over medium-low heat until evenly browned, 3 to 4 minutes, stirring often to keep them from burning. Crush the nuts lightly with a knife.
3. In a large bowl, combine the quinoa, macadamia nuts, and the remaining ingredients. Toss and check for seasoning; add more lemon juice and salt if necessary.
Reprinted with permission from Fresh Happy Tasty: An Adventure in 100 Recipes (William Morrow, a division of HarperCollins Publishers)
Each week, The Splendid Table brings you stories that expand your world view, inspire you to try something new and show how food brings us together. We rely on you to do this. And, when you donate, you'll become a member of The Splendid Table Co-op. It's a community of like-minded individuals who love good food, good conversation and kitchen companionship. Splendid Table Co-op members will get exclusive content each month and have special opportunities for connecting with The Splendid Table team.
Donate today for as little as $5.00 a month. Your gift only takes a few minutes and has a lasting impact on The Splendid Table and you'll be welcomed into The Splendid Table Co-op.