Sassy Quinoa Salad

Catholic Cruel Girl, Rocky Mountain Rollergirls
Featured in fiveonfive issue 3

Quinoa (pronounced KEY-nwa) is a sassy grain containing the highest protein and most amino acids of any other grain. With a subtle nutty flavor and light texture this grain can be used in pilafs, salads and stuffings.

Ingredients

• 1 cup quinoa
• 1 1/2 cups cold water
• 2 cups vegetable broth
• 1 cup edamame
• 1 cup shredded carrots
• 1/2 red pepper, diced
• 1 tablespoon minced fresh ginger
• 1 medium cucumber, peeled and diced
• 1/4 cup chopped fresh mint (or more to taste)
• 1/2 cup toasted sunflower seeds
• 1 tablespoon canola oil or olive oil

dressing:

• 2 tablespoons freshly squeezed lemon juice
• 1/4 cup olive oil
• 1/2 teaspoon salt
• Fresh ground pepper

Directions

Soak the quinoa 1/2 hour in cold water.

Rinse in water several times through a large fine mesh strainer.

In a saucepan, sautee quinoa in canola oil (or olive oil) for 2 minutes while stirring.

Add 2 cups vegetable broth, cover with lid and bring to a boil. Turn heat to low. Cook for 15 minutes.

Remove from heat and allow to sit five minutes with lid on.

Fluff gently with a fork and set aside to cool.

Steam the carrots for 5 minutes and prepare edamame according to package directions–rinse in cold water.

Add mint, ginger and cucumber.

Whisk together dressing ingredients.

Gently combine veggies, sunflower seeds, quinoa and dressing in a large bowl.

Cover and chill.

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