cup chopped, fresh parsley
l can (14.50z.) organic Diced Tomatoes, drained
1 cucumber, peeled, seeded and diced
1 bunch green onions, chopped
5 sprigs fresh mint, chopped 1 tablespoon dried) 4 Tbsp extra virgin olive oil
2-3Tbsp ume plum vinegar
2 cloves garlic, peeled and pressed
Cook quinoa according to package directions.
Cool, then combine quinoa, parsley, tomatoes, cucumbers, garlic, green onions, and mint. Mix well. Combine olive oil, ume plum vinegar and mix into salad.
Prep: 30-45 minutes Cooking: 25 minutes Yield: 8–10 servings
organic quinoa, rinsed, then roasted
1 1/3 cups water
1-2 Tbsp hot pepper sesame oil
1 medium onion, chopped
1 clove garlic, peeled and pressed
2 tsp. curry (optional) 1 cup chopped celery
1 bunch broccoli, chopped
1 tomato, chopped 3 Tbsp organic Shoyu
2 Tbsp organic brown rice vinegar
Directions
Roast rinsed quinoa in skillet until it pops. Place qui- noa in a casserole dish and add water. Heat oil, sauté onions, garlic and curry in skillet until onions are translu- cent. Add celery, broccoli and tomato, sauté briefly and add to quinoa. Add shoyu and brown rice vinegar. Cover casserole dish and bake at 3500 for 45 minutes.
Prep: 15 minutes
Cooking: 45 minutes
Yield: 5 – 6 servings
