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quinoa-fiesta-salad recipe

Date: Mon, 20 Sep 1999 09:26:50 -0700
From: "sanctuary" (sanctuary@foxinternet.net)
Message-Id: (002201bf0385$0a0b2720$15d308d0@sanctuary)

Quinoa Fiesta Salad

1 cup quinoa, rinsed several times just before cooking
2 cups water
Pinch sea salt
1 red pepper, cored, seeded, and diced
1 carrot, scrubbed and diced, steamed for 4-5 minutes
5 scallions, roots and dark green woody stem removed, minced
? cup cooked corn (optional)
? cup currants
2 Tbs. fresh cilantro, finely chopped (parsley can be substituted)
? tsp. sea salt
1 clove garlic, peeled and minced
1 tsp. cumin
? cup saute liquid
2 tsp. sucanat
1 Tbs. fresh lemon juice
2 Tbs. rice or raspberry vinegar

Bring water to a boil in a 2-3 quart saucepan. Add quinoa and salt, reduce
to a simmer, and cook 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 liquid for two minutes. Add cumin and saute another
minute. Add the sucanat, stir to mix, and remove from heat and allow to
cool. Add lemon juice and vinegar. Mix well and pour onto quinoa, along with
all the vegetables, cilantro, sea salt, and currant. Mix gently but
thoroughly and serve, or place in refrigerator to chill. Serve on a bed of

4 to 6 servings


kwvegan vegan