I'm looking forward to trying all the great quinoa
recipes that have been posted.
Here's one for Wild Rice and Quinoa Salad, from Jay
Solomon's "150 Vegan Favorites"
1/2 cup wild rice
3 1/2 cups water
1 cup quinoa, rinsed
3 or 4 whold scallions, trimmed and chopped
2 or 3 cloves garlic, minced
1/2 cup roasted sweet peppers, diced
2 tablespoons red wine vinegar
2 to 3 tablespoons chopped fresh parsley
1 teaspoon dried thyme
1 teaspoon Dijon-style mustard
1/2 teaspoon black pepper (I use 1/4 teaspoon)
1/2 teaspoon salt
In a medium saucepan, combine the wild rice and
1 1/2 cups of the water and bring to a simmer over
medium-high heat. Stir the grains, cover, and cook
over
medium-low heat until the rice is tender, 40 to 45
minutes. Fluff and set aside.
Meanwhile, in another medium saucepan, combine
the quinoa and the remaining 2 cups of water and bring
to a simmer over medium-high heat. Stir the grains,
cover and cook over medium-low heat until all of the
water is
absorbed, about 15 minutes. Fluff and set aside.
In a large mixing bowl, combine the wild rice,
quinoa, scallions, garlic, roasted peppers, vinegar,
parsley, thyme, mustard, pepper and salt. Chill the
salad at least 1 hour before serving.
Note: The Dijon mustard/red wine vinegar combination
is really good for people who can't eat onions or
garlic-- just leave those out. It's still really
tasty.
I've omitted some oil and increased the vinegar. I
think this would also be great with a good balsamic
vinegar.
This also tastes great right after you make it, with
no
refrigeration.
Laurie in Oklahoma
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