1 cup quinoa, rinsed several times just before cooking
2 cups water
Pinch sea salt
1 red pepper, cored, seeded, and diced
1 carrot, scrubbed and diced, steamed for 4-5 minutes
5 scallions, roots and dark green woody stem removed, minced
1/4 cup cooked corn (optional)
1/4 cup currants
2 Tbsp fresh cilantro, finely chopped (parsley can be substituted)
1 tsp. sea salt
1 clove garlic, peeled and minced
1 tsp. cumin
1 tsp sugar
1 Tbsp fresh lemon juice
2 Tbsp rice or raspberry vinegar
- Bring water to a boil in a 2-3 quart saucepan.
- Add quinoa and salt, reduce to a simmer, and cook for about 20 minutes, until all the water is absorbed. Fluff with a fork, replace cover, and let sit off of heat for 5 minutes. Place quinoa in a large mixing bowl to cool.
- Sauté the garlic lover low heat in nonstick pan for two minutes. Add cumin and sauté another minute. Add the sugar, stir to mix, and remove from heat and allow cooling. Add lemon juice and vinegar. Mix well and pour onto quinoa, along with all the vegetables, cilantro, sea salt, and currant.
- Mix gently but thoroughly and serve, or place in refrigerator to chill.
4 to 6 servings