Garlic Mustard Quinoa Salad
Garlic mustard, or Alliaria Petiolata, is a flowering biennial plant in the mustard family. Sometimes known as “poor man’s mustard”, garlic mustard is considered an invasive plant to the United States. It can be found in the woods and along roadsides, and is a common fixture in many backyards in North America. When crushed, the leaves smell like garlic, and taste much like a combination of garlic, mustard and horseradish. This plant is easy to identify by sight, and its leaves, flowers and seeds are all edible. It is a popular seasoning ingredient in some parts of France.
Cook Time: 10 min
How Do You Make It?
1 cup cooked quinoa
1 medium cucumber, chopped (removing seeds is optional)
2 medium tomatoes, chopped
1/4 cup (or 12-15 leaves) garlic mustard (substitute arugula or young mustard greens), chopped
3 cloves garlic, minced
1 tablespoon flat leaf parsley, chopped
2 tablespoons olive oil
1 tablespoon lemon juice
1 tablespoon capers
1/4 teaspoon salt
1. Cook quinoa (1/2 cup quinoa + 1 cup water). Bring to a boil, simmer for 10 minutes. Turn off heat and let stand 5 minutes.
2. Wash and chop cucumber, tomatoes, greens, garlic and parsley.
3. Combine with quinoa in a medium bowl and add remaining ingredients.
4. Toss. Chill. Serve.
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