Quinoa grains are covered with a naturally occurring bitter substance called saponin. Although processors remove most of this soapy substance by either washing or polishing the grain, it is important that quinoa be thoroughly rinsed in several changes of clean water before it is cooked. For added flavor, toast it before cooking
1 1/2 cups uncooked Quinoa, rinsed and drained3 cups Water1 cup diagonally cut Snow peas3/4 cup (3 ounces) diced fresh Mozzarella cheese1/2 cup chopped red Onion1/2 cup chopped seedless Cucumber1/4 cup chopped fresh Mint2 tablespoons chopped fresh Basil1 pint cherry Tomatoes, halved1 teaspoon grated Lemon rind1/4 cup fresh Lemon juice4 teaspoons extra virgin Olive oil1 1/2 tablespoons Dijon mustard3/4 teaspoon kosher salt1/4 teaspoon freshly ground black pepper1/4 teaspoon hot pepper sauce (such as Tabasco)
Heat a medium saucepan over medium-high heat. Add quinoa to pan; cook 5 minutes or until toasted, stirring frequently. Add 3 cups water to pan; bring to a boil. Cover, reduce heat, and cook 15 minutes or until tender. Fluff with a fork; cool. Place quinoa in a large bowl. Add peas and next 6 ingredients (through tomatoes).Combine rind and remaining ingredients in a small bowl, stirring with a whisk. Add juice mixture to quinoa mixture; toss gently to coat.
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