In a small jar with a tight-fitting lid combine all dessing ingredients, shake well and set aside.
Rinse the Quinoa in a strainer to remove the bitter coating. In a 1 quart saucepan combine the Quinoa, water or broth and a little salt. Cook over a medium-high heat until the mixture comes to a boil; reduce heat to low. Cover and cook until the liquid is absorbed.( 12 - 15 minutes) Remove from heat and allow to cool for 15 minutes.
In a large bowl combine the cooked Quinoa, and the remaining salad ingredients. Pour the dressing over the salad and stir until everything is well coated. Refridgerate at least two hours to "marry" the flavours.
Serve individual salads on Romain or Greens-lined plates. Yield is 8 3/4 cup servings.
|1/4cup white wine vinegar|
|1-2 tbs unpasteurized honey|
|1 tbs 1st cold pressed olive oil|
|1 tbs fresh chopped parsley|
|1cup uncooked Quinoa|
|1 3/4 cups water/broth|
|1/2 cup julienne carrot|
|1/2 cup chopped celery|
|1/2 cup sliced green onion|
|1/2 cup sliced fresh peapods|
|1/2 cup chopped red bell pepper|
|8 Romain lettuce leaves|
|Familiar grains such as barley, rice and oats can often be used interchangeably with more unusual grains such as
Quinoa. Quinoa, new to the American market, has long been a staple in South America. It has the highest protein content of all the grains.
An added plus is that Quinoa cooks quickly and expands four times it's original volume.
Note : Quinoa should be rinced to remove any powdery residue.
The Quinoa could be replaced by the grain of your choice including couscous in this recipe.