Recipe by: Jill Nussinow

Serves 4 – 6

Quinoa is incredibly nutritious and delicious. It is the quickest cooking whole grain, as it takes less than 20 minutes. Cook a big batch and then use 2 cups to make this great looking and tasting salad or just follow the recipe. Once you taste it, you’ll want to make it often. The nutritional yeast gives it a cheesy taste. As always, use the best fresh ingredients you can get. This salad sings, “It’s Summer”.

½ cup finely chopped onion
2 cloves garlic, minced
1 cup quinoa, rinsed and drained
1 3/4 cups water
2 teaspoons each chopped fresh oregano and basil
1 tablespoon chopped fresh Italian parsley
1/4 cup chopped roasted or fresh red pepper
Salt and pepper, to taste
1-2 medium ripe tomatoes, cut into pieces
2 tablespoons toasted slivered almonds
2 tablespoons nutritional yeast (optional)
1 tablespoon chopped basil, for garnish

Heat a medium-sized saucepan with a lid over medium heat for a minute or two. Then add the onion and sauté for 3-4 minutes, stirring often. If the onion begins to stick, add water or broth, a tablespoon at a time. Add the garlic and the rinsed quinoa and sauté 1 minute more until onions are translucent. Add water. Bring mixture to a boil, then lower heat to a simmer. Cover. Simmer covered mixture for 12 minutes. Remove from heat and let stand 5 minutes. Fluff.

Let mixture cool. Stir in herbs and roasted red pepper. Taste and adjust seasonings. Top with tomatoes and slivered almonds. Sprinkle with nutritional yeast, if desired. Garnish with basil.

© 2002, The Vegetarian Connection, Jill Nussinow, R.D.

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