SCARLET Quinoa Salad
Ingredients1 cup Red Quinoa, washed and drained
1 1/2 cups water
or soup stock
1/3 cup diced beets
2 Tablespoons Extra Virgin Olive Oil
1 Tablespoon Ume Plum Vinegar, or to taste
1 Tablespoon freshly squeezed lemon juice
1/2 teaspoon freshly grated lemon zest (rind)
6 whole red radishes, sliced into half-moons
2 Tablespoons minced red onion
1/4 cup chopped scallions or chives
4 ounces Dried Cranberries, 1 pkg.
Cook quinoa together with the beets in water according to package directions. When done, cool, toss with all remaining ingredients and serve.
Recipe from Eden Organics website (all links above lead to their products, some I used – quinoa and plum vinegar). Only substitute for me was dried currants for the cranberries – I had the currants on hand, so that just worked better. Pomegranate seeds would also be very tasty, if you are so inclined!
This lovely RED salad was one of the three salads that made our dinner – the other was the (not particularly red) fennel salad, and then fresh-picked salad greens with tomatoes:
More foods this week… all vegan, all yummy Stay tuned!
Are you doing some Project Spectrum-inspired cooking or baking?