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Recipe Ingredients:
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1 1/2
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cups <a href="/cookingbaking/grains/quinoa/white.html">organic quinoa</a>
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2 1/4
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cups water
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1
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clove garlic
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1/2
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tsp salt
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1
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lge cucumber, peeled, seeded, and diced
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2
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medium-large tomatoes, finely chopped
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kernels of 2 ears cooked corn( 1 cup)
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1
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jalapeno pepper, seeded and diced
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1 1/2
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cups cooked <a href="/cookingbaking/beans/garbanzo/organic-raw.html">chickpeas</a>
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1/2
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cup scallions, thinly sliced
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2/3
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cup cup parsley- minced
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1/3
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cup fresh mint- minced
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1
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ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
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Cooking Directions: |
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1.
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To cook the <a href="/cookingbaking/grains/quinoa/white.html">quinoa</a> in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the <a href="/cookingbaking/grains/quinoa/white.html">quinoa</a> and allow it to cool.
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2.
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Dressing:
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper
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3.
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Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 10 servings.
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Organic Quinoa
Organic quinoa is a light, fluffy, gluten-free seed that feels and tastes more like a grain. Packed with protein, fiber, iron and antioxidants, quinoa is a super nutritious and tasty food.
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