from Eat More, Weigh Less by Dean Ornish
(recipe by Martha Rose Shulman)

6-8 servings
Prep/cooking time: 30 min

1/2 cup quinoa
1 cup water
2 cups chopped tomatoes
2 cups chopped fresh parsley
1 cup chopped fresh mint
1/2 cup chopped green onions
1/2 cup lemon juice
1/2 teaspoon ground cumin
freshly ground black pepper
1 head romaine lettuce, broken into leaves
1/2 pint cherry tomatoes

In a medium-sized bowl, soak the quinoa in cold water for 5 minutes. Drain and rinse under cold running water.

In a medium saucepan, combine the soaked quinoa and water and bring to a boil.

Reduce the heat and simmer, covered, for 15 to 20 minutes, or until just tender. Drain, reserving the cooking liquid.

In a large bowl, toss the quinoa with the tomatoes, parsley, mint, green onions, lemon juice, and cumin. Season to taste with pepper and salt. Chill and serve on a large serving platter with the romaine lettuce leaves and garnished with the tomatoes. If you can get them, yellow “cherry” tomatoes make a very striking color contrast.

To make the salad more moist, add some of the reserved quinoa cooking liquid when you combine the quinoa with the vegetables and cumin.

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