I’ll be demonstrating this recipe bright and early on FOX4 tomorrow morning, Saturday September 9 2012, sometime between 8 and 9 am. I’ll take some pictures from the segment to add to the recipe tomorrow. I’m promoting the FAAN Walk for Food Allergy Awareness happening on Saturday th 15th. Go to their website to learn more: http://www.foodallergywalk.org/site/TR?fr_id=2176&pg=entry
Black quinoa, cucumber and basil salad
- 1/2 cup dry black quinoa
- 1 1/2 cup water (reduce water to a 1 to 2 ratio for larger batches of quinoa)
- 1/4 tsp iodized sea salt
- 1/4 cucumber, seeded and finely diced
- 1/4 small red onion, finely diced
- 1/2 cup grape tomatoes, halved
- 1 small clove garlic, finely chopped
- 2 to 3 fresh basil leaves, finely chopped
- 1 tbsp white balsamic vinegar
- 1/2 tbsp extra virgin olive oil
- fresh cracked pepper
Bring water and salt just to a low boil in a small sauce pan on your smallest stove burner. Stir in quinoa. Return to a low boil, cover and reduce heat to a very low simmer. Cook until all water is absorbed, 15-25 minutes depending on the stove. Check to see if the water is absorbed by lifting the lid and tipping the pan sideways. If you don’t see any water pool on the low side of the pan, the water has all been absorbed. Remove from heat and allow to sit covered for another 15 minutes. Quinoa should still be slightly firm when it is done, not mushy. When quinoa is cooked, you can see a ring around the outside of the quinoa kernel.
Combine cooked quinoa and remaining ingredients in a mixing bowl and stir to combine. Chill and serve. This recipes is safe for those with nut, legume, dairy, lactose and shellfish allergy issues.
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