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 |
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 | |