Pistachio and Grape-Studded Quinoa Salad

 
1 1/2 cups water
1 cup apple juice
1 T. ginger, minced
2 cups quinoa, well rinsed
1 cup English cucumber, cut into quarters lengthwise, and thinly sliced
1 cup seedless red grapes, cut in half
1 cup seedless white grapes, cut in half
1 cup pistachios, shelled, and roughly chopped
1/2 cup green onion, thinly sliced
1/4 cup freshly chopped parsley
3 T. raspberry vinegar or red wine vinegar
2 T. apple juice or water
2 T. olive oil
2 T. toasted sesame oil
2 t. unbleached cane sugar (or white sugar from sugar beets)
1/2 t. sea salt
1/4 t. cinnamon
red-tipped lettuce leaves, for garnishing
 

In a medium saucepan, place the water, apple juice, and minced ginger, and bring the mixture to a boil. Add the quinoa, cover, reduce the heat, and simmer for 15 minutes or until tender. Drain off any excess liquid, transfer the quinoa to a bowl, fluff with a fork, and set aside to cool completely. Add the cucumber, red and white grapes, pistachios, green onions, and parsley to the cooled quinoa, and toss lightly. In a small bowl, place the remaining ingredients (except the lettuce leaves), and whisk well to combine. Pour the dressing over the quinoa mixture and toss gently to combine. Cover, place in the refrigerator, and chill for 1 hour or more to allow the flavors to blend. Line a large bowl with the lettuce leaves. Gently toss the chilled quinoa salad, transfer the salad to the lettuce-lined bowl, and serve.

Serves 4 - 6

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett