Submitted by: NY Times
| Recipe Ingredients: |
| 1 Cup |
tricolor quinoa (a mixture of equal parts white quinoa, red quinoa and black quinoa) |
| 3 Cups |
water |
| Salt |
to taste |
| 1/2 Cup |
fresh lemon juice |
| 1/2 Tsp. |
ground cumin |
| 1/4 Cup |
extra virgin olive oil |
| 1 cup |
finely chopped flat-leaf parsley |
| 1 bunch |
scallions, white part and green, finely chopped |
| 1 |
red bell pepper, chopped |
| 1 |
finely diced cucumber |
| |
small leaves romaine lettuce, for garnish |
| 1 lb. |
dices ripe tomatoes (in summer) |
Cooking Directions: |
| 1. |
Combine the quinoa with the water and salt to taste in a large saucepan. Bring to a boil, cover and reduce the heat to low. Simmer 15 to 20 minutes until the quinoa displays a little white spiral. Drain through a strainer, tap to remove excess water, then return the quinoa to the pot. Place a dish towel over the top of the pot, and return the lid. Let sit for 15 minutes. The quinoa should now be fluffy.
|
| 2. |
Transfer the quinoa to a large bowl. Mix together the lemon juice, salt to taste and cumin, and toss half of it with the quinoa. Allow the quinoa to cool. Combine the remaining lemon juice and olive oil, and toss with the cooled quinoa. Add the remaining ingredients, except the lettuce leaves, and toss together. Taste and adjust seasoning. Serve on a large platter or in a wide salad bowl, garnished with the lettuce leaves.
Yield: Serves four to six.
Advance preparation: The cooked quinoa will keep for four days in the refrigerator. You can make the salad several hours ahead and refrigerate.
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Ground Cumin
Ground cumin is used as a spice for their distinctive aroma, popular in North African, Middle Eastern, Western Chinese, Indian, Cuban and Mexican cuisine. Its distinctive flavor is due to its essential oil content. Cumin is used to season many dishes and is identified most with Indian and Mexican cuisine. Makes a wonderful addition to curries, tacos, enchiladas, and any Tex-Mex dishes.
Organic Black Quinoa
Organic black quinoa (pronounced keen-wah) was once called "the gold of the Incas" for increasing the stamina of Incan warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.
Organic Quinoa
Organic quinoa (pronounced keen-wah) is a light, fluffy, edible seed that feels and tastes more like a grain.
Thanks to its mild, somewhat nutty and irresistible flavor, organic quinoa is an immensely popular
food. But this "mother grain" is also valued for its tremendous nutritional content.
Organic Red Quinoa
Organic red quinoa (pronounced keen-wah) was once called "the gold of the Incas" for increasing the stamina of Incan warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.
Organic Tricolor Quinoa
Organic tricolor (red, yellow, and black) was once called "the gold of the Incas" for increasing the stamina of Inca warriors. Quinoa has a light, fluffy texture when cooked, and its mild, slightly nutty flavor makes it an alternative to rice or couscous.
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