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Serves 6-8
Made of the superhealthy supergrain, quinoa and delicious besides, this pilaf-like dish is nutty, crunchy, sweet and tart, and makes the perfect side dish on a harvest buffet. Or, use it as a stuffing for peppers or squash.
1 cup quinoa, soaked in several changes of water, rinsed well and drained
2 thinly sliced green onions
3/4 cup dried cranberries
3/4 cup toasted pumpkin seeds
1/4 cup finely chopped Italian parsley
4-5 tablespoons fresh lemon juice
3 tablespoons extra virgin olive oil
Salt & freshly ground pepper to taste
1. In a saucepan, bring 2 cups water to a boil. Add the quinoa, lower heat, cover and simmer until the quinoa is tender and moist, without excess water. (about 30 minutes). You may open the lid occasionally to check its progress. If the quinoa is done, but there is still too much water, drain in a fine mesh sieve. Cool slightly.
2. While the quinoa cooks, whisk together the lemon juice and olive oil.
3. Place the cooled quinoa in a medium bowl with the onions, cranberries, pumpkin seeds and parsley. Add the dressing and toss to blend. Season to taste with salt and pepper and serve immediately.
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