We adapted this recipe from one we saw on the web and liked...

Quinoa Fiesta Salad



1 cup quinoa, rinsed several times just before cooking

2 cups water

Pinch sea salt

1 red pepper, cored, seeded, and diced

1 carrot, scrubbed and diced, steamed for 4-5 minutes

5 scallions, roots and dark green woody stem removed, minced

1 cup currants

2 Tbs. fresh cilantro, finely chopped (parsley can be substituted)

1 tsp. sea salt

1 clove garlic, peeled and minced  

2 T. oil

1 tsp. cumin

1 Tbs. fresh lemon juice

2 Tbs. rice or raspberry vinegar



Bring water to a boil in a 2-3 quart saucepan. Add quinoa and salt, reduce

to a simmer, and cook for about 20 minutes, until all the water is absorbed.

Fluff with a fork, replace cover, and let sit off of heat for 5 minutes.

Place quinoa in a large mixing bowl to cool.



Saute the garlic in oil for two minutes. Add cumin and saute another

minute. Add 2 T. brown sugar if desired, stir to mix, and remove from heat and allow to

cool. Add lemon juice and vinegar. Mix well and pour onto quinoa, along with

all the vegetables, cilantro, sea salt, and currants. Mix gently but

thoroughly and serve, or place in refrigerator to chill. Serve on a bed of

greens.



4 to 6 serving