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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Quinoa Salad (keen-wah!) Recipe

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This recipe for Quinoa Salad (keen-wah!) is from family cook book, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 c. quinoa, barley or brown rice, bulga or cracked wheat.
2 c. water
⅓ to ½ c. purple or green onions, finely slices
3 or 4 radishes, finely diced
¾ c. celery, chopped
½ c. cilantro
1 c. green beans, cut and blanched in boiling water until tender (about 4 min.) (if available fresh) or
1 to 1½ c. cooked garbonzo beans
1 small jar (8 oz.) of artichokes, drained (optional)

Dressing-
⅓ c. olive oil
juice and rind of 1 lemon
¼ tsp. paprika
1 clove garlic
2 T. Balsamic vinegar
pinch of cayenne
¼ tsp. freshly ground white pepper
3 T. fresh chopped herbs (basil, cilantro, mint, or parsley)
Directions:
Directions:
Toast the quinoa for a few minutes in a frying pan just until it smells nutty. Bring water to boil. Put in quinoa and simmer about 20 minutes until done.
Cool in a large bowl, combine all the ingredients, to ingredients, toss with the following dressing and serve on large romaine leaf.

Jude's Dressing-
Mix together all ingredients and pour over salad.

To save time, eliminate making this dressing and use The Source French Dressing or Westbrae's Si Bella

 

 

 

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