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Categories:
quinoa water marinade orange juice lemon juice olive oil balsamic vinegar brown sugar garlic salt fresh ground black pepper fresh basil leaf vegetables tomato red onions cherry tomatoes black olives pine nuts
Viewed: 88 - Published at: 6 years agoIngredients
- 1 cup quinoa or 1 cup bulgur
- 2 cups water
- Marinade
- 4 tablespoons orange juice, freshly squeezed
- 3 tablespoons lemon juice, freshly squeezed
- 2 tablespoons olive oil
- 1 -2 tablespoon balsamic vinegar or 1 -2 tablespoon wine vinegar
- 1 teaspoon brown sugar or 1 teaspoon raw sugar
- 1/2 teaspoon garlic powder (or to taste)
- salt, to taste
- fresh ground black pepper, to taste
- 1/2 cup finely chopped fresh basil leaf
- Vegetables
- 1/3 cup finely chopped sun-dried tomato
- 2 red onions, finely chopped or 8 -10 green onions, chopped
- 1 lb cherry tomatoes, cut in half
- 6 ounces black olives, sliced
- 3/4 cup pine nuts (toasted)
Method
- Rinse quinoa in a strainer under running water and drain.
- Bring water to a boil. Add quinoa and let it simmer for 10-15 minute (until water is absorbed and quinoa is translucent)
- Set aside to cool. Meanwhile prepare vegetables.
- Combine ingredients for the marinade, pour over cooled quinoa and stir to mix.
- Add herbs and vegetables. Stir again. Sprinkle with pine nuts.
- Cover and refrigerate 2-6 hours or more. (Serve at room temperature).
