This is a great summer salad that my sister discovered in the Sophie Dahl cookbook.
We altered the recipe just slightly and it's our go-to for the season. Prepare the quinoa according to directions, with the broth as the cooking liquid. Let it cool.
Mix all ingredients for the dressing in the food processor. Then combine with everything else.
for the dressing:
1/4 Cup Olive Oil
Juice of One Lemon
2 Tablespoons of Soy SauceJuice of One Lemon
2 Tablespoons of Tahini (sesame paste)
1/2 clove garlic, peeled & chopped (or crushed garlic from the jar)
the rest of the ingredients:
2 Cups vegetable broth
1 Cup Quinoa
1/2 Peeled Cucumber, chopped
2 Scallions, finely chopped
1 Plum Tomato, finely chopped
1 Red Bell Pepper, de-seeded & chopped
Fresh mint leaves to garnish
