Recipe: Big Protein Red Quinoa Salad

Makes about 4 cups

3/4 cup red quinoa

1 ½ cups water

1 teaspoon minced garlic

2 tablespoons extra-virgin olive oil

¼ cup fresh lemon juice

2 teaspoons minced or grated lemon zest

½ cup peeled, seeded and ¼-inch-diced organic cucumber

½ cup canned organic garbanzo beans, drained

1 tablespoon chopped fresh dill

½ cup chopped fresh parsley

½ cup organic golden raisins

½ cup organic hazelnuts, lightly toasted and coarsely chopped

¼ cup thinly sliced green onions

¼ cup grated carrot

¾ to 1 teaspoon sea salt

¼ teaspoon black pepper

1. Rinse quinoa in cold water and drain well. Put the drained quinoa in a heavy medium saucepan and dry roast the grain over medium heat, stirring occasionally for about 1 minute. Add the water, bring to a boil, then reduce to a simmer and cover with a tight-fitting lid. Cook for about 15 minutes or until all water is absorbed.

2. Remove from the heat and let stand, covered, for 10 minutes. Remove lid, fluff grains with a fork, and let cool to room temperature.

3. In a large bowl, combine the cooked quinoa with the remaining ingredients and toss well.

Note: Red quinoa supplies may be limited right now due to crop failure last year.

©2006 by Kathy Casey Food Studios®