I've developed a taste for quinoa, and am always hunting for good recipes. The folks at Eco sent me the following recipe, and they also said the product is 100% fair trade, organic and non-GMO.I haven't even tasted it yet and it already has me thinking about how much I'm going to enjoy it. I think I still have some Meyer lemons on the tree and I'm betting that will add a nice taste to this. I will be making it in the next week or so, lucky for me that the Whole Foods 4 miles from my house carries Alter Eco foods, but in the meantime, let me know if you have tried it and like it.
INGREDIENTS
1 1/2 cups Alter Eco Rainbow Quinoa
1 teaspoon salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)
1 teaspoon salt
2 cups fresh or frozen corn
1 cup tightly packed basil leaves, finely chopped
1/2 cup roasted red peppers
1/2 cup diced red onion
2 tablespoons olive oil
3 to 5 tablespoons fresh lemon juice (1 or 2 lemons)
PREPARATION
Rinse Quinoa thoroughly in cool water and drain.
In a medium saucepan combine quinoa, salt and 3 cups water. Bring to boil over high heat.
Cover, reduce heat to low and simmer for 5 minutes. Add corn, cover and cook until water is
absorbed.
Let cool, then transfer mixture to large serving bowl. Toss well with fork, fluffing
quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a
distinct lemony edge. Adjust seasons to taste.
quinoa. Add basil, peppers and onion. Stir in oil and enough lemon juice to give salad a
distinct lemony edge. Adjust seasons to taste.
