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Categories:
brown rice quinoa spelt berries rice quinoa boiling water tomato corn green onions tomatoes cucumber colored bell pepper almonds avocado hearts fresh cilantro basil rice vinegar red wine vinegar
Viewed: 20 - Published at: 9 years agoIngredients
- 2 cups cooked brown rice
- 1 cup cooked quinoa
- 1 cup spelt berries, and cooked (soaked overnight)
- 12 cup cooked wild rice
- 12 cup cooked Bulgar wheat (optional)
- 2 cups uncooked quinoa
- 4 cups boiling water
- 8 dried apricots, finely diced
- 14 cup chopped sun-dried tomato
- 2 ears corn, cut off the cob
- 6 small green onions, sliced in thin rounds
- 2 tomatoes, diced
- 1 cucumber, diced
- 12 cup finely diced colored bell pepper
- 1 (4 ounce) can artichoke hearts (reserve 2 for the dressing below)
- 14 cup toasted slivered almonds
- 1 avocado, chopped
- 2 artichoke hearts, chopped
- 1 bunch fresh cilantro, rinsed well, stems removed
- 4 sprigs fresh basil, rinsed, stems removed (optional)
- 12 cup seasoned rice vinegar
- 14 cup red wine vinegar
- 3 -4 limes, juice of
Method
- quinoa salad:.
- toast the quinoa in a dry skillet for a ew minutes.
- add 4 cups boiling water, apricots and sun dried tomatoes.
- cover and cook over low heat for 15 minutes.
- add the corn kernels and let rest for 10 minutes.
- transfer to a fine mesh strainer and allow to drain well for another 10 minutes, transfer to a large bowl and add remaining ingredients and mix well.
- lime-cilantro dressing:.
- place all dresing ingredients into a food processor or blender and proess until well mixed.
- taste and adjust seasonings as desire, addin kosher salt to taste.
- toss with the quinoa mixture and serve.
- the grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.
