Citrus Quinoa Salad
1 cup quinoa
1 cup diced cucumber
½ cup diced figs, apricots, or raisins
½ cup mandarin orange sections, halved
¼ cup sunflower seeds or almonds
2 diced green onions
2 tbs chopped cilantro or parsley
1 tsp lemon rind
3 tbs lemon juice
1 tbs sesame oil
1 tsp sugar
½ tsp cumin
Rinse quinoa thoroughly in running water. Boil 2 cups of water. Stir in quinoa. Simmer for 15 minutes or until water is absorbed and quinoa is transparent. Drain and let cool.
Combine salad ingredients in bowl with quinoa. Pour dressing over salad and toss. Salad can be stored in fridge for up to 3 days.
Vegetarian Taco filling (Using Quinoa)
Cook Quinoa like rice, using a 2 to 1 water to Quinoa ratio (I actually use a little less water)
For approximately 6- 1 cup servings:
2 cups water
1 cup Quinoa
Place both in pan at med high heat until boiling, then cover and simmer for approximately 15-20 minutes. Quinoa will be translucent and a light color.
While it is still hot, add:
1 can tomatoes
1 can black beans
1 can of corn (I use the Mexican kind) You can also use frozen, but cook first
Then add to your taste:
Can of diced chilies
Or any other spice or food you prefer!
(YES! It is THAT easy)
Serve with Tortillas, shredded cheese, salsa, sour cream, avocados or other favorites to personalize flavor!