Latest update: July 23rd, 2012
1 cup red quinoa, 1 cup white quinoa (Ancient Harvest pre washed)
A handful craisins
1/4 cup chopped celery
1/4 cup diced red pepper
*nuts (pecans or macadamia nuts (optional- *omit if allergic)
Cook quinoa using 1 1/4 cup water to each 1 cup quinoa (instead of 2:1)
Cook on low heat for 30-35 minutes
Remove from heat and let sit for 10 minutes – covered
Once cool, add rest of ingredients
Toss with the dressing below:
Quinoa Salad Dressing:
1/4 cup vinegar
2 tbsp sugar
Salt and pepper
1 tsp. granulated garlic or powder
1/4 cup oil
This is a very versatile recipe. It can be an appetizer, a side, or a main.
About the Author: Tamar Warga is a mother of 4 food allergic children and the author of two books: A Taste of Sweetness- Rosh Hashana Cookbook and A Taste of Freedom- Passover Cookbook. She blogs at Kosherfoodallergies.blogspot.com
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