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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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An ancient grain cultivated by the Aztecs, quinoa makes a nutritious foundation for this light and tasty salad. From The Big Carrot cookbook. Ingredients:
1 cup quinoa, rinsed |
2 cups water |
1/2 cup english cucumber, finely diced |
4 stems green onion, finely diced |
1/3 cup corn kernels |
3 tbsp fresh lime juice |
4 tbsp sesame oil |
1 tsp honey |
Directions:
1. Bring water to a boil in a pot, then add quinoa. Reduce heat and simmer covered for 15 minutes, stirring occasionally until grain is tender. Remove from heat and let cool uncovered.
2. Toss the cucumber, onion, cilantro and corn with the cooked quinoa.
3. Combine the lime juice, sesame oil, salt, pepper and honey in a bowl.
4. Add dressing to the quinoa. Stir thoroughly with a fork to coat grain and vegetables.
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