Categories: Salad
Ingredients
- 1 cup dry quinoa
- 1/2 cup chopped radishes
- 1 cucumber, peeled, seeded, chopped
- 1/2 bunch chopped scallions
- 1/2 cup chopped celery
- 1/2 cup currants
- 1 tsp. sea salt
- Dressing:
- 1/4 cup chopped fresh mint
- 1/2 cup chopped parsley
- 2 Tbsp brown rice vinegar
- 2 Tbsp lemon juice (1 lemon)
- 1/4 cup extra virgin olive oil
- Sea salt & pepper to taste
Directions
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Method
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Rinse quinoa to remove any powdery residue that will make the grain taste bitter. Dry-roast quinoa in medium saucepan by placing it over medium-low heat and stirring constantly for about four minutes – until it smells nutty. Add water (2 cups to one cup grain) and sea salt and bring to boil, reduce, cover and simmer for about 15-20 minutes. You will know that the quinoa is complete because the grains become translucent, and the white germs partially detaches and the water is absorbed. Let sit for five and fluff with fork. Poor into separate bowl and let cool.
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While cooking grain, begin vegetable preparation on radishes, cucumber, celery, and scallions. Add chopped vegetables and currants to bowl of cooled quinoa and refrigerate while prepping the dressing. Add the vinegar, lemon juice, and olive oil in bowl with parsley and mint. Whisk together ingredients, and salt and pepper to taste. Pour dressing over salad and adjust seasonings as necessary.
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Notes
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- Healthy Hint: Soaking your grains in water with 1-2 Tbsp. of an acid like lemon or apple cider vinegar for 6-8 hours before cooking them will soften them and make them more digestible as well as eliminate phytic acid (an anti-nutrient). Make sure to drain the grains and discard the soaking water before cooking. Note, soaking the grains may speed up cooking time slightly.