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)
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)
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.
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