Guest guest Posted August 13, 2003 Report Share Posted August 13, 2003 Quinoa Salad with Fresh Basil Source: Eden Foods 2 cups water 1 Tbsp. Bragg's Aminos 1 1/2 cups quinoa, rinsed and drained 2 Tbsp. olive oil 1 lb. asparagus, cooked (or green beans) 3 Tbsp. fresh lemon juice 1/2 cup roasted red peppers, diced 1/2 cup fresh basil, snipped 1/4 cup chives, snipped (or thinly sliced scallions) In a 2-quart saucepan, bring water and tamari to a boil. Add quinoa; return to a boil. Reduce heat, cover, and simmer until quinoa is tender but still crunchy, about 15 minutes. Transfer quinoa to a large bowl and toss with olive oil. Cool to room temperature. Meanwhile: steam asparagus until crisp-tender and cut into 1 inch pieces. When quinoa has cooled to room temperature, mix in remaining ingredients. TIP - make extra and add to soups and stews; sprinkle some on salads, add to rice, use in wraps (sandwiches)... NOTES : Quinoa (pronounced KEEN-wah) is a tiny pearl of a grain packed with nutrients. Here it is used in a Pasta salad. Can also be used in pilafs, salads, stuffings, or served as a hot cereal. From " The Incas' secret is in the salad, " article by Jan Wolff, chef and cooking teacher who uses natural ingredients and specializes in vegan and Macrobiotic cuisine. Quote Link to comment Share on other sites More sharing options...
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