Quinoa Salad Delight

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Quinoa Salad Delight

Source: Internet

 

Makes 6 cups or 4-6 servings.

 

This simple-to-make grain salad is similar to taboulie and uses quinoa

instead of wheat. Quinoa is a very nutritious, high protein grain which

cooks quickly. Soaking the grain prior to cooking increases its nutritional

value and shortens the cooking time. This also reduces loss of vitamins due

to heat exposure. The quinoa salad can be served as a main course meal over

lettuce and/or sprouts, or as a side dish. This keeps well, so any leftovers

will be great for a another meal.

 

Quinoa

1 cup quinoa (or 1/2 C each quinoa and millet)

2 cups water

 

Salad

2 cups chopped parsley

4-6 green onions and tops, thinly sliced

1 large (or 2 small) red bell peppers, diced small

 

Lemon Dressing

1/2 cup fresh lemon juice (about 3 lemons)

1/4 cup extra virgin olive oil

2 garlic cloves, minced

1 tablespoon Bragg Liquid Aminos

1 tablespoon fresh basil, minced, or 1 teaspoon dried basil

 

Quinoa: Place the quinoa in a large, fine-mesh food strainer and rinse the

quinoa thoroughly. Transfer quinoa into a large mixing bowl and cover with

fresh, filtered water. If the water is cloudy, pour off excess and add fresh

water; do this a few times as needed until water is fairly clear. Allow the

quinoa to soak for 3 hours. After soaking, rinse quinoa well and place in a

medium sauce pan with 2 cups of water. On high heat, bring quinoa to a boil

and as soon as it begins to boil, turn off the heat. Keep the pot covered

and let it remain on the burner until the water is completely absorbed,

about 30 minutes.

 

Salad: Using a wooden spoon fluff the quinoa into a bowl and add the salad

ingredients. Toss gently to mix.

 

Dressing: Place all dressing ingredients in a small bowl and stir together.

Pour the dressing over the salad and mix gently but do not stir. Chill the

salad for at least one hour before serving to allow the flavors to blend.

 

Note: If you cannot cook the quinoa immediately after soaking, then rinse

well and place the strainer, with quinoa in it, over a bowl and allow it to

set in a cool, well-ventilated place. The quinoa can sprout for up to 24

hours and should be rinsed well for every 12 hours of sprouting. After 24

hours, refrigeration is recommended.