Quinoa Salad with Flowers Recipe
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups water
- 1/2 cup assorted edible flowers
- 1/4 cup chopped fresh herbs (such as mint, parsley, and cilantro)
- 1/4 cup chopped dried apricots
- 1/4 cup chopped almonds, toasted
- 1/4 cup crumbled feta cheese
- 2 tablespoons olive oil
- 1 tablespoon honey
- 1 tablespoon lemon juice
- 1/4 teaspoon salt
Instructions:
- In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce heat and simmer until the quinoa is tender and the water is absorbed, about 15 minutes. Fluff the quinoa with a fork and let cool.
- In a large bowl, combine the cooked quinoa, edible flowers, fresh herbs, dried apricots, almonds, and feta cheese.
- In a small bowl, whisk together the olive oil, honey, lemon juice, and salt. Pour the dressing over the quinoa mixture and toss to coat evenly.
- Chill the quinoa salad for at least 30 minutes before serving.
Verdict:
This quinoa salad with flowers is a delicious and healthy dish that’s perfect for summertime. The quinoa adds a satisfying crunch, while the flowers and fresh herbs give it a lovely floral aroma and delicate flavor. The almonds and feta cheese provide a rich, nutty taste, while the honey and lemon dressing brings everything together with a sweet and tangy finish. Overall, this quinoa salad is a delightful combination of textures and flavors that’s sure to please your taste buds.
Serving Suggestions:
Serve this quinoa salad with flowers as a side dish at your next barbecue, or pack it up for a picnic lunch. It’s also delicious as a light and healthy meal on its own. If you can’t find edible flowers, you can substitute with thinly sliced vegetables such as cucumbers or bell peppers. Enjoy!
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