| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Quinoa; rinsed several times just before cooking |
| 2 |
c |
Water |
| 1 |
|
Red pepper; cored, seeded, and diced |
| 1 |
|
Carrot; scrubbed and diced (can be steamed briefly or not) |
| 6 |
|
Scallions; roots and wood stem removed, minced |
| 1/4 |
c |
Cooked corn; (I just thawed some frozen kernels) |
| 1/2 |
c |
Currants |
| 2 |
tb |
Fresh parsley; finely chopped (or cilantro) |
| 1 |
|
Clove garlic; peeled and minced |
| 1 |
ts |
Cumin |
| 2 |
tb |
Maple syrup; (or sweetener of choice) |
| 1 |
tb |
Fresh lemon juice |
| 1 |
tb |
Rice vinegar |
| 2 |
tb |
Raspberry vinegar |
|
6 |
servings. |
INSTRUCTIONS
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a
simmer, and cook, covered, 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 saute liquid of choice for 2 minutes. Add the cumin and
saute another minute. Add sweetener, stir to melt, remove from heat, and
allow to cool. Add lemon juice and vinegars. Mix well and pour onto quinoa,
along with the vegetables, parsley, and currants. Mix gently but
thoroughly. Serve immediately or place in the refrigerator to chill. Serve
on a bed of greens.
Posted to fatfree digest V97 #297 by "Lachman, Diane" <dlachman@path.org>
on Dec 16, 1997
A Message from our Provider:
“I have held many things in my hands, and I have lost them all; but whatever I have placed in God’s hands, that, I still possess. #Corrie ten Boom”