If you haven't discovered quinoa yet you are missing out on one of the healthiest grains out there. It's as easy as rice but much more chewier and nuttier. Change up the nut and fruit add-ins for a different dish each time. Great for sides, lunch all by itself, and if prepared before, it's excellent energy for camping/hiking.
Ingredients: 1 cup uncooked quinoa, 3/4 c. each of 2 of the following: dried apricots/cherries/pomegranetes/cranberries/raisins, 1/2 c. walnuts/almond slivers/cashews (toasted), 1/4 c. pumpkin seeds/pine nuts (toasted), 3 green onions sliced, 1/4 c. chopped celery, 1/4 c. fresh cilantro chopped, 1 c. fresh spinach shredded.
Directions: Rinse quinoa then boil in 2c. water, cover and simmer on low heat for 15 minutes. This is a good time to toast the nuts on a cookie sheet in the oven at 350 for just a few minutes each side. Water will absorb and white rings will release from quinoa. Remove from heat and let sit covered for 5 minutes. Combine cooked quinoa and remaining salad ingredients.
Dressing Ingredients: 1/3c. olive oil, 1/8 c. lemon juice, 1/8c. apple cider vinegar, 2 tbsp curry powder, 1 tbsp fresh ginger grated (I love the ginger taste so I usually add an extra tbsp), pinch of cayenne, pinch of sea salt.
Directions: Whisk together and pour over quinoa mixture. Toss together and refrigerate until you're ready!
It might be obvious to some, but i have a question. Do I use all the nuts? The walnuts, almonds and cashews, 1/2 c of each. Is this also the same for the pumpkin seeds and pine nuts, 1/4c of each or is this pick one?
ReplyDeleteThis was amy. :)
ReplyDeleteGood question. Nope, just 1/2c. of nuts...I just wanted to give some options!
ReplyDelete