Monday, February 25, 2008

Quinoa Salad

.5 cup red quinoa
.5 cup white quinoa

.25 minced red onion
.5 cup diced marinated artichoke crowns or hearts
.5 cup minced palm hearts
.25 cup diced fresh tomatoes
1 cup diced fresh broccoli
2 tablespoons roasted garlic
1 – 6 ounce can black Spanish olives, roughly chopped

1 tablespoon kosher salt
1 teaspoon freshly ground black pepper
.5 teaspoon cumin
.25 teaspoon celery seed
.25 cup lemon juice
.125 cup red wine vinegar
.5 cup hemp seed oil (or olive oil)
1 tablespoon honey

Cook quinoa according to package directions and cool. When cooled, add onion, artichoke, palm hear, tomato, broccoli, garlic and olives. Set aside.

Whisk together remaining ingredients. Toss into salad. Serves 8.

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