Quinoa Salad

[Guest guest]

Thanks Trish - it's an interesting site.

 

Jo

 

, Trish Carr <bantrymoon wrote:

>

> http://www.savvyvegetarian.com/vegetarian-recipes/quinoa-salad.php

>

> This recipe is a tabouleh-type salad. I've had something similar

before

> made with quinoa. You all might be interested in this.

>

> Cheers,

>

> Trish in Portland, OR

>

[Guest guest]

Sounds great! What is " ume vinegar " ...and how much vinegar?

 

Thanks!

 

, " Cyndie " <cynkdpa wrote:

>

> Quinoa Salad

>

> Chopped 2-3 garlic cloves ,

> green onion,

> flat parsely chopped finely( I like half a bunch+),

> cilantro chopped(1/4 bunch),

> soak herbs and garlic/onion in olive oil, fresh lemon juice(1-2lemons)

> and ume vinagar(while 1-2 cups quinoa cooks),

> add grated carrots(2 carrots),

> half cucumber quartered,

> seaweed gromasio

> sunflower seeds.

>

> It is great on its own, in salads or use in a stuffing.

>

[Guest guest]

Quinoa Salad

 

3 tablespoons lemon juice

3 tablespoons olive oil

3 tablespoons cilantro, minced

sea salt

freshly ground black pepper

1 cup fresh or frozen corn

1/2 cup quinoa, rinsed well

1/2 teaspoon cumin seeds, toasted

1 cup cooked black beans

1 medium tomato, diced

3 tablespoons red onion, minced

 

Whisk together lemon juice, olive oil, cilantro, and salt and pepper to taste;

set aside.

In a small saucepan, bring 1-1/2 cups water to a boil and add corn. Reduce heat

and let corn simmer until tender. Drain corn, reserving 1 cup of cooking liquid.

Bring cooking liquid to a boil and add quinoa and cumin. Cover, reducing heat,

and let simmer until liquid is absorbed (about 10 minutes).

Remove pan from heat and leave undisturbed for 5 minutes.

Fluff quinoa with a fork and allow to cool slightly.

In a bowl, combine cooled quinoa, corn, black beans, tomato and onion. Pour

dressing over and toss gently to mix.

Refrigerate salad until ready to serve. Yields 4 servings.