Recipe - Quinoa Fiesta Salad

1 cup Quinoa; rinsed several times
just before cooking
2 cup Water
1 Red pepper; cored, seeded,
and minced
1 Carrot; scrubbed and minced
(can be steamed briefly or
not)
6 Scallions; roots and wood
stem removed, minced
One fourth cup Cooked corn; (I just thawed
some frozen kernels)
One half cup Currants
2 tablespoon Fresh parsley; finely
chopped (or cilantro)
1 Clove garlic; peeled and
minced
1 teaspoon Cumin
2 tablespoon Maple syrup; (or sweetener
of choice)
1 tablespoon Fresh lemon juice
1 tablespoon Rice vinegar
2 tablespoon Raspberry vinegar

Bring water to a boil in a 23 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.

Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin and
saute 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" dlachman@path.org
on Dec 16, 1997