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
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.
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.
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
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