QUINOA SALAD

Rinse 3 cups quinoa under running water, until water comes clear. Drain and add to boiling water. Cook for 12 to 15 minutes until soft. Drain and cool.

Combine the following ingredients in a large bowl and add the quinoa:

          3 tomatoes, diced

          ½-1 cup green onion, white and green part, chopped

          2 tablespoons fresh mint leaves or 1 tablespoons dried mint leaves

          1 garlic clove, crushed

          ½ teaspoon basil, minced

          ¼ c. Lemon juice, more or less to taste

          2 T. olive oil

          1 red pepper,  chopped

          1 yellow pepper chopped

          1 tsp. salt

Chill for 1 hour to allow flavors to blend. 

Makes approximately 8 servings

Note: Diced avocado also is a nice addition but should be added just before serving so it doesn't brown or served on the side if you think you may have left over salad.

BREAKFAST QUINOA

Serves 2 fairly hearty appetites

1 C. quinoa

4 C. nut milk

1 t. cinnamon

1/2-1 T. fresh grated ginger

1/8 t. salt

1/4 C. honey

1 T. ground flax

1/4-1/2 C. currants or raisins

Rinse the quinoa in a fine mesh strainer or in a deep bowl that you can drain off the rinsing fluid.  Place the quinoa in a fry pan and cook the quinoa on high heat while stirring to prevent sticking on the pan until the grains are dry and separate.  In essence we are "dextrinizing" them which will speed their cooking.  This should only take about 3-4 minutes. 

Add the nut milk, cinnamon, ginger and salt.  Bring to a boil and cook until the quinoa is soft, look for the central dot of white in the center of the grain to get real tiny.  The little arm that hugs around the quinoa will begin to loosen up.  This should take about 30-40 minutes.

Remove the pan from the stove and stir in the honey, flax and raisins.  Place the pan back of the stove and cook for a few more minutes until the mixture is thickened.

Serve warm or make the day before, refrigerate and eat cold with a nut milk or a pear cream.  Delicious!