This is my go-to dinner in the Summer. I add in the vegetables I like (zucchini, carrot, peppers) and spice it up to my liking (less cilantro, more garlic). Add in a protein or eaten on its own, it is a very satisfying meal. Recipe based upon Sunny Summer Salad: Quinoa 365, Patricia Green & Carolyn Hemming (2010) 1.5 cups water 3/4 cup quinoa 2 cups finely diced zucchini 1 cup diced red bell pepper 1 cup finely diced yellow bell pepper 1/3 cup sunflower seeds 1/3 cup dried currants 2 tbsp minced Italian flat leaf parsley 2 tbsp minced cilantro 1/3 cup lemon juice (1-2 lemons) 1/4 cup extra virgin olive oil 1 tsp minced fresh garlic 1/2 tsp salt pinch of Aleppo pepper, ground cumin, and ground turmeric. For optimal flavor use local & fresh ingredients when possible. Bring the water and quinoa to a boil, cover & simmer for 10 minutes before turning off the heat and resting for another 4 minutes. Remove cover, fluff, and allow to cool. Whisk the lemon juice, oil, garlic, salt, pepper, cumin, and turmeric. Add in the vegetables, seeds and currants. Toss & serve.
Posted on: Mon, 21 Jul 2014 22:16:59 +0000
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