International Quinoa Salad

From: Fat Free Vegan Kitchen

Ingredients
Quinoa:

1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)

Vegetables:

1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup), optional, this corn is a NO for me.I replace with sweet peas.
1 jalapeño pepper, seeded and diced or for a milder version, green, yellow or red pepper
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley — minced
1/3 cup fresh mint — minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)

Dressing:

1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 – 1/2 teaspoon chipotle chili pepper


 Instructions

To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool. (To cook it on the stove, use 2 1/2 cups of water. Rinse the quinoa and toast it in a saucepan over medium heat. Add water, garlic, and salt and bring to a boil. Cover tightly, reduce heat, and cook until all water is absorbed, about 15 minutes. Fluff and cool.)

Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 8 servings.

Preparation time: 20 minute(s) | Cooking time: 15 minute(s)

Number of servings (yield): 8

Nutrition (per serving): 239 calories, 55 calories from fat, 6.4g total fat, 0mg cholesterol, 366.2mg sodium, 627.7mg potassium, 38.8g carbohydrates, 7.7g fiber, 4g sugar, 9.1g protein.

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