Sunny Minted Quinoa
Quinoa is the grain that boasts the highest amount of protein. Native to South America, quinoa cooks up nice and fluffy.
2 cups spring or filtered water
Pinch sea salt
1 cup uncooked quinoa, rinsed
1/2 cup chopped, fresh mint leaves
1/2 cup sliced dried apricots
1/4 cup minced red pepper
1/3 cup olive oil
Juice of two tangerines
2 tsp. umeboshi vinegar
1/2 cup thinly sliced scallions
1/3 cup toasted sunflower seeds
In a medium saucepan, bring water and sea salt to boil and stir in quinoa. Cover and reduce to simmer on low for 25 minutes, or until quinoa has absorbed all of the water.
Fluff quinoa with a fork and add mint, apricots, red pepper, olive oil, tangerine juice, umeboshi vinegar, scallions and sunflower seeds. Adjust seasonings to taste. Serve warm or chilled.
© 2004 - 2011 Natural Kitchen Cooking School All Rights Reserved.