Southwestern Quinoa Pilaf

1  cup quinoa
3/4  cup water
1/4  red onion, chopped small
1  bunch cilantro, minced
1/2  red and/or yellow pepper, chopped small
1/3  cup roasted pumpkin seeds (If only raw are
       available, it’s really easy and fun to roast
       your own.  Watch the heat and pay attention
       they roast quickly)

Dressing:
1/3  cup olive oil
3 - 4  Tablespoons lime juice
Pinch of salt
1/2  teaspoon chili powder
1- 2  cloves garlic, minced

1. Cook the quinoa with a pinch of salt for about 15 minutes, until done.  Don’t stir while cooking!
2. Transfer the cooked grain to a large mixing bowl and let it cool until it stops steaming.
3. Gently stir in all the salad ingredients.
4. Mix dressing ingredients together and pour dressing over salad.  Stir gently but thoroughly to distribute well.
 
* I recommend making the dressing in advance so the flavors can “marry up”.  Along those same lines the salad tastes really good the next day and the next day…
* If a warm quinoa salad is desired chop everything in advance and store in individual containers, then add the veggies, pumpkin seeds, and dressing to the warm quinoa just before serving.
*The quinoa will be more nutritious and digestible if you soak it first.  However not soaking the quinoa will make a better salad.

  Originator: Mary E. Wescott


Comments about this recipe email me at recipes@wescottfamily.net.

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