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Quinoa Recipes
> Quinoa Fiesta Salad
1 cup of Quinoa; rinsed several times
2 cups of water
1 Red pepper; cored, seeded,
1 Carrot; scrubbed and diced
6 Scallions; roots and wood
1/4 cup of cooked corn
1/2 cup of currants
2 tablespoons of fresh parsley; finely chopped
1 Clove garlic; peeled and chopped
1 teaspoon of cumin
2 tablespoons of maple syrup; (or sweetener
1 tablespoon of fresh lemon juice
1 tablespoon of rice vinegar
2 tablespoons of raspberry vinegar
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to
a simmer, and cook, covered, for about 20 minutes, until all the
water is absorbed. Fluff with a fork, replace cover, and let sit off
of heat for 5 minutes. Place quinoa in a large mixing bowl to cool.
Sauté the garlic in sauté liquid of choice for 2 minutes. Add the
cumin and sauté another minute. Add sweetener, stir to melt, remove
from heat, and allow to cool. Add lemon juice and vinegars. Mix well
and pour onto quinoa, along with the vegetables, parsley, and
currants. Mix gently but thoroughly. Serve immediately or place in
the refrigerator to chill. Serve on a bed of greens. 6 servings.
Posted to fatfree digest V97 #297 by "Lachman, Diane" on Dec 16,
1997
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