Page 63 - Wits' Cookbook
P. 63

Quinoa SaladSubmitted by: Grace ColliasINGREDIENTS1 1⁄2 cups of quinoa, rinsed in a colander or sieve1 1⁄2 cups water or broth, boiling1 tbsp of roasted garlic olive oil or coconut oil1 1⁄2 cup of nuts (I use raw slivered almonds and raw pine nuts) 2 tsp of sesame seeds1 cup of dried fruit (such as cranberries, apricots or raisins.) 1 lemon1 tsp of ginger, grated1⁄2 cup of scallions, chopped or 1⁄2 cup of red onion, chopped 1 tbsp of sesame oilFresh herbs, to taste2 tbsp of Trader Joe’s Asian Spicy Peanut Vinaigrette Sriracha Chili sauce, to tasteSalt and pepper, to tasteDIRECTIONS• Combine quinoa and water and bring to a boil. Then cook gently for 10 minutes, covered. (The grains should appear to have a ring around them.) Cool.• Heat garlic olive oil or coconut oil and sauté the nuts, seeds, and dried fruit until slightly toasted.• Add juice of 1 lemon.• Combine the quinoa, nuts and fruit, ginger, scallions or chopped red onion,sesame oil, and some fresh herbs. Mix well.• Toss with Trader Joe’s Asian Spicy Peanut Vinaigrette and a splash ofSriracha Chili sauce, to taste.• Add salt and pepper to taste.• Sprinkle with chopped scallions and cilantro, black sesame seeds or otherdecoration.• Serve with fresh greens, and add chicken, shrimp or other protein for ameal.SOUPS & SALADS63

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