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Prep Time: 10 Minutes Cook Time: 17 Minutes |
Ready In: 27 Minutes Servings: 4 |
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This recipe comes from the back of a pack of Eden brand organic quinoa. I haven't made it, but it looks delicious. I would recommend using fresh pine nuts. I learned that if you use ones that have been sitting in the pantry a while you end up with a bitter taste at the back of your throat for days. Ingredients:
1 cup quinoa, rinsed |
1 1/4 cups water |
1 tablespoon ume plum vinegar (to taste) |
2 tablespoons extra virgin olive oil |
1/2 cup pine nuts, lightly toasted |
1/3 cup scallion, finely chopped |
1/4 cup fresh mint, finely chopped |
1 cup cauliflower floret, blanched 2 minutes |
1/4 cup diced carrot, blanched 1 minute |
Directions:
1. In a medium saucepan, bring water to a boil, then add quinoa. Cover, reduce heat, and simmer for 12 minutes. Let stand for five minutes, then fluff.
2. Toss in remaining ingredients and serve.
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