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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!



1 c. quinoa, barley or brown rice, bulga or cracked wheat.
2 c. water
⅓ to c. purple or green onions, finely slices
3 or 4 radishes, finely diced
c. celery, chopped
c. cilantro
1 c. green beans, cut and blanched in boiling water until tender (about 4 min.) (if available fresh) or
1 to 1 c. cooked garbonzo beans
1 small jar (8 oz.) of artichokes, drained (optional)

⅓ c. olive oil
juice and rind of 1 lemon
tsp. paprika
1 clove garlic
2 T. Balsamic vinegar
pinch of cayenne
tsp. freshly ground white pepper
3 T. fresh chopped herbs (basil, cilantro, mint, or parsley)

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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