Also, you should know that a bitter seed coating called saponin is on the grain- this protects it from being eaten by birds in the fields but it is bitter. If you buy it boxed- Ancient Harvest seems to have a great line, it will be rinsed already but I rinse what I buy from the Whole Foods bulk bins and it is much better. I also love the pasta that you can buy boxed that is made from quinoa- and it is gluten-free.
Curry Salad: Lime Biryani
Recipe from Women's Health Mag and by MAUREEN CALLAHAN, R.D., modified to how I make it
1 c dry quinoa (rinsed after purchase from the Whole Foods bins)
1 1/4 c water
3 Tbsp extra-virgin olive oil
1 1/4 c water
3 Tbsp extra-virgin olive oil
6 Tbsp Lime Juice (they recommend to juice/zest 2 limes but this is way easier)
curry seasoning (1 tsp of curry powder, 1/8 tsp of ground ginger, and 1/8 tsp of cinnamon)
3/4 tsp sea salt
1 package (10 oz) shredded carrots (I shred my own carrots in the food processor, the bagged shredded IS easy though)
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted- I'll just toss the roasted almonds I but at the supermarket into the food processor before I do the carrots)
1/4 c dried currants or golden raisins
3/8 tsp pepper
1. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
3. In a small bowl, combine remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.
3/4 tsp sea salt
1 package (10 oz) shredded carrots (I shred my own carrots in the food processor, the bagged shredded IS easy though)
1 c no-salt-added canned chickpeas (garbanzo beans), rinsed and drained
1 1/2 c thinly sliced scallions
1/4 c sliced almonds, toasted- I'll just toss the roasted almonds I but at the supermarket into the food processor before I do the carrots)
1/4 c dried currants or golden raisins
3/8 tsp pepper
1. In a saucepan, combine 3 tablespoons lime juice, quinoa, water, 1 tablespoon olive oil, curry seasoning, and 1/2 teaspoon salt. Bring to a boil; reduce heat, cover, and simmer for 15 to 20 minutes or until quinoa turns transparent and liquid is absorbed. Cool and place in a large bowl.
2. Add carrots, chickpeas, scallions, almonds, and currants. Toss.
3. In a small bowl, combine remaining 3 tablespoons lime juice, remaining 2 tablespoons oil, 1/4 teaspoon salt, and 3/8 teaspoon pepper; whisk until well blended. Pour over quinoa mixture and toss. Divide evenly into four salad bowls.
