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Special Diet Information

Coumadin® (Warfarin)
This recipe is NOT safe for Coumadin (warfarin) users.

Lactose
This recipe is safe for those who are lactose intolerant.

Sodium
This is NOT a low sodium recipe.

GERD / Acid Reflux
This recipe contains GERD triggers and those with GERD may wish to avoid it.

Gluten Sensitivity
This recipe is safe for those who are sensitive to gluten.

 

"Every cuisine has its characteristic 'flavor principle,' Rozin contends, whether it is tomato-lemon-oregano in Greece; lime-chili in Mexico; onion-lard-paprika in Hungary, or, in Samin's Moroccan dish, cumin-coriander-cinnamon-ginger-onion-fruit. (And in America? Well, we do have Heinz ketchup, a flavor principle in a bottle that kids, or their parents, use to domesticate every imaginable kind of food. We also now have the familiar salty-umami taste of fast food, which I would guess is based on salt, soy oil, and MSG."
-Michael Pollan

The refrigerator light goes on...

This salad is perfect for summer meals as an all purpose (both starch and vegetable) side dish. Use the red or black quinoa for a chewier texture than white quinoa. You aren't restricted to these veggies, either. Using shallots instead of green onions, parsnips instead of carrots, or peppers instead of celery will really mix up the variety.

Mince

To chop an ingredient into very small pieces. This is an irregular cut and is much smaller and finer than a dice.


 

Quinoa Thyme Salad



Servings = 2 | Serving size =about 1 1/2 cups

Cooking Time = 30 Minutes

This recipe can be multiplied by 2, 3, 4, 5, 6, 7, 8.

This recipe makes great leftovers and will keep well, refrigerated, 3-4 days. Note that cooking time does not include chilling time.

1 1/2 cups water
1/2 cup red quinoa
1 large rib celery (finely diced)
1 large carrot (finely diced)
1 medium green onion (minced)
1/2 tsp dried thyme
1/8 tsp salt
1/4 tsp cumin
fresh ground black pepper (to taste)
1 Tbsp olive oil
1 tsp red wine vinegar

quinoa thyme salad: full of veggies and nutty quinoa
Place the water in a medium saucepan over high heat.

When the water boils, add the quinoa, stir, and reduce heat to simmer. Cook the quinoa for about 15 minutes or until the water has evaporated. Remove from heat and cover, then let stand for ten minutes.

Place the cooked quinoa in a bowl and chill thoroughly.

Add the celery, carrot, green onion, thyme, salt, cumin, pepper, olive oil, and red wine vinegar. Mix thoroughly, chill, then serve.

Nutrition Facts

Serving size = about 1 1/2 cups

Servings = 2

.

Amount Per Serving

Calories 242 Calories from Fat 86
  % Daily Value
Total Fat 10g 15%
    Saturated Fat 1g 5%
    Monounsaturated Fat 6g  
    Trans Fat 0g  
Cholesterol 0mg 0%
Sodium 200mg 8%
Total Carbohydrates 32g 12%
    Dietary Fiber 5g 17%
    Sugars 3g  
Protein 6g  
Vitamin A 122% Vitamin C 10%
Calcium 7% Iron 17%
Vitamin K 48 mcg Potassium 480 mg
Magnesium 97 mg