- 2 cups dry quinoa
- 4 cups water
- 2 carrots
- 1 cup frozen corn
- ¼ cup diced onion
- ½ cup chopped (small pieces) purple cabbage
- ½ cup diced red pepper
- large handful of fresh parsley or cilantro – washed well and chopped
- ½ cup slivered almonds
- ¼ cup olive oil
- 1 Tbsp Dijon mustard (or mustard powder)
- ¼ cup balsamic vinegar (or lemon juice)
- Put quinoa in 4 cups of water in a covered pot and bring to a boil. Turn down to med-low and leave covered. Cook 15 minutes. Remove from heat and let stand 5 minutes. Should be fluffy in consistency. Set aside.
- Place almonds on a baking sheet and toast in the oven at 200oC until lightly toasted. Pay close attention and turn regularly – they burn easily.
- Steam frozen corn until cooked. Chop veggies as directed. Put veggies, corn, cilantro, and quinoa together in a large bowl.
- Mix oil, vinegar (or lemon), and mustard together until thick. Add dressing to grain and veggie mixture.
- Chill 20-30 minutes and top with toasted almonds.
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