Makes about 8 hearty servings
It is easy, and it is gluten free. A good alternative to rice.::Sunday’s Quinoa Salad::
2 cups (480 ml) uncooked quinoa
4 cups (960 ml) of water
1/2 head of red cabbage chopped in ribbons
1/2 diced red onion
1 bundle of fresh cilantro chopped
1 can of organic black beans rinsed
1 small head of romaine lettuce chopped
*Dressing*
2 heaping Tbsp of Bragg’s Nutrional Yeast
1 tsp. (5 ml) dried basil
1 tsp. (5 ml) dried thyme
1 tsp. (5 ml) dried oregano
1 tsp. (5 ml) cumin powder
1/2 cup (125 ml) freshly squeezed organic lemon juice
1 1/2 cup (365 ml) of extra virgin olive oil
1. Bring the 4 cups (960 ml) of water and 2 cups (480 ml) of quinoa to a boil and then bring flame down to simmer. Stir occasionally and let simmer until all water is absorbed. I usually put a hearty pinch of salt and a small pour of olive oil in the pot to cook with the quinoa. No measurements here, just eye it a bit. For me it adds a little oomph.2. When quinoa is done, set aside and let cool.
3. Take all chopped veggies and mix with quinoa in a bowl.
4. Take all the ingredients for the dressing and whisk together until thick and creamy.
5. Pour dressing over quinoa and vegetables and fold in with a wooden spoon until everything is mixed well.
Add salt and pepper to taste.
I also recommend adding some fresh avocados to the side of this lovely dish. Its really yummy. Salad should keep in the refrigerator for 2 days.
Have a lovely and indulgent Sunday!
