Yield: 1 Servings
|1 cup||Quinoa; rinsed several times just before cooking|
|1 \N||Red pepper; cored, seeded, and diced|
|1 \N||Carrot; scrubbed and diced (can be steamed briefly or not)|
|6 \N||Scallions; roots and wood stem removed, minced|
|¼ cup||Cooked corn; (I just thawed some frozen kernels)|
|2 tablespoons||Fresh parsley; finely chopped (or cilantro)|
|1 \N||Clove garlic; peeled and minced|
|2 tablespoons||Maple syrup; (or sweetener of choice)|
|1 tablespoon||Fresh lemon juice|
|1 tablespoon||Rice vinegar|
|2 tablespoons||Raspberry vinegar|
Bring water to a boil in a 2-3 quart saucepan. Add quinoa, reduce to a simmer, and cook, covered, for about 20 minutes, until all the water is absorbed. Fluff with a fork, replace cover, and let sit off of heat for 5 minutes. Place quinoa in a large mixing bowl to cool.
Saute the garlic in saute liquid of choice for 2 minutes. Add the cumin and saute another minute. Add sweetener, stir to melt, remove from heat, and allow to cool. Add lemon juice and vinegars. Mix well and pour onto quinoa, along with the vegetables, parsley, and currants. Mix gently but thoroughly. Serve immediately or place in the refrigerator to chill. Serve on a bed of greens.
Posted to fatfree digest V97 #297 by "Lachman, Diane" <dlachman@...> on Dec 16, 1997