This recipe is NOT safe for Coumadin (warfarin) users.
This recipe is safe for those who are lactose intolerant.
This is NOT a low sodium recipe.
GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.
This recipe is safe for those who are sensitive to gluten.
"Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG."
This salad is perfect almost any time as an all-purpose side dish.
You can use red or black quinoa for a slightly chewier texture than white quinoa.
Likewise, you aren't restricted to these veggies. Using shallots for the green onions, parsnips for the carrots or peppers for the celery will really mix up the variety. The same holds true for the herbs. The fresh oregano is great but you can use dried herbs such as about 1/2 teaspoon dried thyme, 1/8 teaspoon dried tarragon or 1 teaspoon dried oregano.
Servings: 2 | Serving size: about 1 1/2 cups
Cooking Time: 30 Minutes
This recipe can be easily multiplied, makes great leftovers, and will keep well, refrigerated, 3-4 days. Note that cooking time does not include chilling time.
Place the water in a medium saucepan over high heat.
When the water boils, add the quinoa, stir, and reduce heat to simmer.
Cook the quinoa for about 15 minutes or until the water has evaporated. Remove from heat and cover, then let stand for ten minutes.
Place the cooked quinoa in a bowl and chill thoroughly.
After the quinoa has chilled, add the celery, carrot, green onion, thyme, salt, cumin, pepper, olive oil, and red wine vinegar.
Fold together, chill, then serve.
Serving size: about 1 1/2 cups
|Calories 280||Calories from Fat 117|
|% Daily Value|
|Total Fat 13g||17%|
|Saturated Fat 2g||8%|
|Monounsaturated Fat 8g|
|Trans Fat 0g|
|Total Carbohydrates 35g||13%|
|Dietary Fiber 6g||21%|
|Vitamin K 46mcg|