|Red Quinoa Salad
2 cups vegetable , mushroom broth or water ( chicken broth for non vegetarians )
1 clove garlic minced
1 cup Inca Red Quinoa ( red variety )
1 small carrot grated
1 Tbs minced red onion
1/4 cup extra virgin olive oil
juice from 1/2 fresh lemon
2 Tbs fresh chopped cilantro( or fresh dill or Italian parsley )
salt and pepper to taste
I "discovered " Quinoa about a year ago when my brother first served it to me. Since then I enjoy trying different varieties of Quinoa and really enjoy Quinoa as a grain side dish or as a salad. I especially enjoy using the red variety.
Bring broth or water with garlic to a boil. Add quinoa and cover and simmer low about 10 to 15 minutes or until liquid has been absorbed, Remove from heat and keep pot covered another 10 minutes. Quinoa should be soft with a translucent color and a white germ ring around the edges of the grain .
Usually Quinoa is cooked with ratio one part Quinoa to 2 parts liquid resulting in 4 to 6 servings. Use cooked quinoa as a side dish, salad, stuffing, filling for tomatoes or vegetables or as a pattie which can be sauteed or baked.
For this salad: cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature. The color and taste of red Quinoa lends itself nicely as an accompaniment to meat and poultry dishes as well as vegetarian entrees.
Serves 6 or more.
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