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Quinoa Fiesta Salad

This recipe was very popular around the office last year. I omitted the
fat-laden canola oil and roasted pecans, and it came out very well--well
enough that I served it to dinner guests last weekend and they thought
it was marvelous.

Quinoa Fiesta Salad

1 cup quinoa, rinsed several times just before cooking
2 cups water
1 red pepper, cored, seeded, and diced
1 carrot, scrubbed and diced (can be steamed briefly or not)
6 scallions, roots and wood stem removed, minced
1/4 cup cooked corn (I just thawed some frozen kernels)
1/2 cup currants
2 Tablespoons fresh parsley, finely chopped (or cilantro)
1 clove garlic, peeled and minced
1 teaspoon cumin
2 Tablespoons maple syrup (or sweetener of choice)
1 Tablespoon fresh lemon juice
1 Tablespoon rice vinegar
2 Tablespoons raspberry vinegar

Bring water to a boil in a 2-3 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.