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| Quinoa salad |
Makes 5 cups (4 to 6 servings) Prep Time 10 minutes cooking
Time 30 minutes
GRAB: 4 cloves garlic, minced and 2 large bell peppers,
diced. 1 medium broccoli, chopped into florets. 1 large zucchini, thinly sliced
into half-moons. 5 large shiitake mushroom. stems removed and thinly sliced ( or
1/2 cups sliced fresh mushrooms). 2 tablespoon coconut oil or extra virgin
olive oil. 1 tablespoon mild chili powder. 2 teaspoons ground cumin. 1 teaspoon
dried oregano. salt and pepper, to taste. 2/3 cup dry quinoa, rinsed well in a
sieve under running water and drained. 1/3 cup water. 1/2 cup chopped cilantro.
juice and zest of 1 large lemon or lime. salt and pepper, to taste
MAKE: 1- Preheat oven to 400F. 2- Roast the vegetables and mushroom:
In a large mixing bowl, toss together all ingredient until well combined.
Transfer to a large baking sheet and roast for 30 minutes. Set aside. 3- place
rinsed quinoa in a small saucepan with water. Bring to a boil over medium high
heat. Lower heat to medium and cook, partially covered, for 12 to 15 minutes
until quinoa has absorbed all the water. The grains should turn translucent and
the germ should separate from the seed. Remove from heat and let sit, covered,
for 10 minutes, Set aside and let cool, if desired. 4- Place vegetables and
quinoa in a large bowl. Add cilantro, lemon juice and zest Mix well and season
to taste
