This post with a vegan salad recipe, is a logical next step to yesterday’s food post (#BAD11) where I suggested we avoid any products produced in a factory farm.
Do you dread those invitations to parties that include, “Could you please bring a salad that will feed about eight or ten?”
We’ve gone to about half a dozen “pot-luck” parties this past year and have made this salad every time: it’s easy to make, tastes marvelous, and because it’s vegan it pleases, and impresses everyone.
1 2/3 cups dry quinoa
3 1/3 cups water
1 cup chopped or grated carrots
3/4 cup chopped parsley (or cilantro)
1/2 cup cucumber, finely chopped
1/2 cup red pepper, finely chopped
1/3 cup sunflower seeds (or 1 can of black beans, drained)
4 cloves garlic, minced (can use roasted if desired)
1/2 cup soaked* arame, wakame or hijiki (seaweeds)
- * To soak seaweed: place in a heat-proof bowl, cover with just-boiled water and let sit for 15-30 minutes – depending on the kind of seaweed, check instructions on the package. Drain off water and add to recipe.
Combine the following:
1/3 cup freshly squeezed lemon or lime juice
3 tbsp extra virgin olive oil [or flax oil]
1 tbsp Bragg’s (liquid aminos) [or substitute tamari]
1/2 tsp ground cumin (optional)
3/4 tsp ground coriander (optional)
- various sprouts.
- Raw or steamed broccoli.
- Tomato – cut into wedges or whole little guys.
Place quinoa and water in a pot; bring to a boil. Reduce heat to low, cover, simmer for 15 min.
Add drained seaweed and let mixture sit on very low heat, uncovered, for an extra 5 minutes so it dries out. This makes the grain fluffier for salads.
Toss quinoa with a fork and let cool.
Add vegetables, mix thoroughly.
Pour dressing over salad and toss, with garnishes if desired.
* Quinoa is like rice, in that it is 1:2 grain to water, so 1 cup quinoa cooks in 2 cups of water, and you can estimate about 1/2 cup of quinoa per person. Feel free to change the quantities in this recipe to what works for you. I usually make 2 cups quinoa.
Recipe is from drmahaliafreed’s website