Salba & Quinoa Salad (Vegetarian)
Description
A fresh and light summer salad with cucumbers, red pepper, onions and watercress, similar in texture to tabouleh. Toss in quinoa and just the right amount of Salba to add the benefits of fiber and heart-healthy omega-3s.
Serves 6-8.
Ingredients
2 1/2 cups quinoa
1/2 cup toasted Salba Whole Seeds
1 cucumber, peeled, seeded, and diced
4 green onions, chopped
2 red peppers, diced
1 bunch watercress
1/2 cup coriander, finely chopped
1/4 cup lemon juice
2 Tbsp olive oil
salt and pepper to taste
Cooking Instructions
In a large pot, place the quinoa in six cups of cold water. Cover and bring to boil over high heat.
Reduce the heat and simmer for approximately 20 minutes, until water evaporates and the quinoa is soft and slightly transparent. Put aside and let cool.
Add the lemon juice and sponge the quinoa with a fork.
Add the remaining ingredients and toss. Pour into a serving dish.
Other Recipes In: Salads