Wednesday, February 13, 2013

Jeweled Quinoa Salad


Surprising good both warm and served mixed with greens & avocados in a pita or a wrap. Enjoy!
Also good just as a side.

½ tsp curry

1 ¾ hot cups hot water

1 Tbsp Olive oil

4 green onions chopped

1 cup quinoa, rinsed

3 tsp garlic, minced

1 bay leaf

2 Tbsp dried apricots, chopped

2 Tbsp dried cranberries or cherries, chopped

3 Tbsp - ¼ cup sunflower seeds

3 Tbsp lemon juice

½ cup mango, cubed – optional

2 Tbsp dried raisins – optional

Dissolve curry in 1 ¾ cups hot water
Soak dried fruits in hot water to soften and plump.

Heat oil in saucepan, add green onions and quinoa and sauté for 3 minutes. Add garlic and continue cooking 1 minute. Pour curry water over quinoa. Add bay leaf.

Bring to a simmer and reduce to low heat. Cover and cook 25-30 minutes. Remove from heat, fold in dried fruits and cover. Allow to sit 5 minutes. Stir in sunflower seeds, lemon juice and mango.
Remove bay leaf.

Serve warm or cold.

Finally pictures. SEW what are you eating . . .

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