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Quinoa Salad with Fresh Basil




Source of Recipe


Eden Foods


List of Ingredients




2 cups water
1 Tbsp. Bragg's Aminos
1 1/2 cups quinoa, rinsed and drained
2 Tbsp. olive oil
1 lb. asparagus, cooked (or green beans)
3 Tbsp. fresh lemon juice
1/2 cup roasted red peppers, diced
1/2 cup fresh basil, snipped
1/4 cup chives, snipped (or thinly sliced scallions)

Recipe



In a 2-quart saucepan, bring water and tamari to a boil. Add
quinoa; return to a boil. Reduce heat, cover, and simmer
until quinoa is tender but still crunchy, about 15 minutes.
Transfer quinoa to a large bowl and toss with olive oil.
Cool to room temperature. Meanwhile: steam asparagus until
crisp-tender and cut into 1 inch pieces. When quinoa has
cooled to room temperature, mix in remaining ingredients.

TIP - make extra and add to soups and stews; sprinkle some
on salads, add to rice, use in wraps (sandwiches)...

NOTES : Quinoa (pronounced KEEN-wah) is a tiny pearl of a
grain packed with nutrients. Here it is used in a Pasta
salad. Can also be used in pilafs, salads, stuffings, or
served as a hot cereal. From "The Incas' secret is in the
salad," article by Jan Wolff, chef and cooking teacher who
uses natural ingredients and specializes in vegan and
Macrobiotic cuisine.