Receipies

Publisher: ZZZ Unknown

Page 22

SALADS
Colourful Whole-Grain Supper Salad
By Cait Johnson, author of Witch in the Kitchen
This complete meal in a bowl overflows with the antioxidant and anti-inflammation benefits of
fresh vegetables and dried cranberries married to classic whole grains and the Omega-3 goodness of chopped nuts. You can use quinoa or brown rice for this recipe, but my favourite is quick-cooking red quinoa, a traditional food of the Incas that offers as much complete protein as soy milk or nut alternative. This vegan salad is a huge hit with people of all ages, and it's become my favourite quick meal to make. Delightfully tasty, nourishing, and oh-sohealthy:
1 cup dried red quinoa, regular quinoa, or brown rice 2 cups water Salt to taste 2 scallions, white and green parts, chopped 2 carrots, grated 1 beet, grated 1/3 cup fresh parsley, chopped 1/3 cup dried cranberries 1/3 cup chopped walnuts 2 Tbsp olive oil 1 tsp toasted sesame oil 2 tsp plum vinegar, balsamic vinegar, or lemon juice Salt and freshly-ground black pepper to taste
Bring salted water to a boil and add grain. Return to a boil, then reduce to simmer and cook until grain is tender and water is absorbed
(about 50 minutes for brown rice, 25 minutes for regular quinoa, 20 minutes for red quinoa). Place cooked grain in a medium salad bowl. Add scallions, carrots, beet, parsley, dried cranberries, and walnuts, tossing to combine. In a small bowl, whisk together the olive oil, sesame oil, vinegar or lemon juice, and salt and
pepper to taste. Pour over salad and mix to distribute evenly. Serve immediately, or refrigerate for a couple of hours. Makes 4 servings.
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