Vegetarian Recipe: Vegan Quinoa Salad

4 - 6 Servings:

Ingredients:

• 1 cup quinoa
• 1 1/2 cups cold water
• 1/2 tsp salt
• 1 cup snow peas, shell peas, celery, or green beans
• 1 - 2 small carrots, peeled and sliced thin
• 1/2 green or red pepper, sliced thin
• 1 medium ripe tomato
• 1 medium cucumber, peeled and diced
• 1/4 cup chopped fresh parsley, cilantro, or basil
• 1/2 cup chopped walnuts, toasted sunflower seeds or toasted cashews
• Dressing:
• 2 Tblsp freshly squeezed lemon juice
• 1/4 cup olive oil
• 1/2 tsp salt
• Fresh ground pepper
• Options: Chopped scallions, minced fresh or dried ginger, dried unsweetened cranberries, Greek olives, minced jalapeno pepper, fresh mint, a pinch of cayenne, garlic powder, feta cheese

Directions

1. The quinoa can be made ahead of time and refridgerated
2. Soak the quinoa 1/2 hour in cold water
3. Rinse very thoroughly in water several times. For each rinse, pour off most of the water and finish draining through a large fine mesh strainer
4. Place in 2 qt pot with the water, salt and oil
5. Bring to a boil
6. Turn the heat down to very low, cover and cook for 15 minutes
7. Remove from heat and allow to sit five minutes with lid on
8. Fluff gently with a fork and set aside to cool. Setting the pan in a sink full of cold water cools quickly.
9. Steam the carrots and green veg for 5 minutes, rinse in cold water
10. Chop the tomatoes, herb and cucumber
11. Blend dressing ingredients with a whisk or shake in a jar
12. Gently combine veggies, walnuts, quinoa and dressing in a large bowl
13. Cover and chill