The following recipe comes from Beth Leabch.  Beth is a certified Natural Foods Chef & a member of the United States Personal Chef Association as well as a member of the Celiac Disease Foundation.

 

 

Quinoa Salad with Herb Vinaigrette

 

 

1 C. quinoa

2 C. water

½ cup arame

½ red pepper-diced

1 cucumber- peeled & diced

3 scallions- chopped

6 radishes- sliced

½ C. red cabbage- finely chopped

2 T. dried apricots-chopped

½ C. chopped, toasted walnuts or pumpkin seeds

 

6 bib lettuce leaves

 

Procedure:

Prepare the vinaigrette recipe.

Place, pre-washed quinoa & water in a 1 ½ quart saucepan & bring to a boil. Reduce to simmer & cover. Cook until all of the water is absorbed (about 10-15 minutes).

Spread the quinoa on a shallow pan to cool.

Pour warm water over arame & let stand for several minutes, drain & cool.

Combine the quinoa with the vegetables, arame, apricots & nuts, in a bowl.

Add the vinaigrette & toss, mixing well.

Place the lettuce leaves on small, chilled salad plates.

Mound the salad on the lettuce.

 

Vinaigrette-

¼ C. rice vinegar

1 T. fresh parsley- chopped fine

1 T. fresh thyme- chopped fine

1 T. fresh chives- chopped fine

½ C. olive oil

1 T. prepared mustard

1 tsp. sugar

Place all ingredients in a jar w/ lid & shake well.

 

Serves 6

 

 

Culinary Herbs-

PARSLEY- Primary nutrient: Vitamin C

Culinary uses: garnish, sauces, soups, stews

Health benefits: diuretic, freshens breath, blood purifier, aids digestion

THYME- Main ingredient of Listerine

Culinary uses: stews & casseroles, with meat & fish, vinegars

Health benefits: infusion w/honey for soar throat & coughs. Thyme essential oil is used for liniments- chest rubs (respiratory & muscular complaints).

CHIVES-  Rich in vitamins A & C

Culinary uses: fish, potatoes, soup

Health benefits: lowers blood pressure

 

Check here for more recipes.