Recipe of the Day 06/07

                                                -:- LITHA IDEAS -:-


Crunchy Quinoa Salad by Susan Pesznecker


With its emphasis on round seeds and grains, sunflowers, lemons, and golden carrots, this salad pays homage to the life-giving Midsummer sun, while its greens give a nod to the sustaining fecund earth. My friend Jonathan first shared this salad with me; it's a vegan dish but so delicious that even your most devotedly carnivorous friends will ask for seconds.


Prep time: 15 minutes
Cook time: 25-45 minutes
Serves: 6


Ingredients:
1 cup quinoa, rinsed well
1 & 3/4 cups water
6 tbs sunflower oil (use corn oil if sunflower is not available)
2 tbs apple cider vinegar
1 tbs lemon juice
1/2 tsp tamari (or soy sauce)
1 & 1/2 tsp black pepper
1/4 lb carrots, grated (2 or 3 good-sized carrots)
1/4 cup sesame seeds, lightly toasted
1/4 cup sunflower seeds
3-4 stalks green onion, sliced (use white and green parts)
1/4 bunch parsley, coarsely chopped
Fresh baby spinach
Fresh mixed baby greens
Salt (optional)


   Cook quinoa until water is absorbed (about 25-45 minutes). Stir several times during cooking process. After quinoa is cooked, remove from heat and cool slightly, stirring every few minutes to speed cooling.
   While quinoa is cooling, make dressing by combining the oil, vinegar, lemon juice, tamari, and black pepper. Either shake the mixture in a lidded jar or use an immersion blender to create a smooth emulsion.
   Mix cooled quinoa with dressing to coat well. Add the rest of the ingredients and mix thoroughly. Taste, and add a bit of salt if you fee it's needed. Serve chilled or at room temperature on a bed of spinach and mixed baby greens.
   This salad keeps for several days, but the texture is best when served within 24 hours of preparation.