Submitted by Anne Richardson
1
C quinoa
2 C water
1/4 C almonds, chopped
2 C fresh strawberries, diced
1 bell pepper, diced (or 2 halves, different colors)
1/2 C raw pumpkin seeds (or called pepitas-they’re green)
2 C or 1 can corn
2 C (cooked) or 1 can black beans
1/2 C Craisins
Approximately 1/3 C Brianna’s Poppyseed Salad Dressing
1/2 tsp garlic powder
1-2 tsp cumin powder
1/8 tsp ground black pepper, or to taste
2 C water
1/4 C almonds, chopped
2 C fresh strawberries, diced
1 bell pepper, diced (or 2 halves, different colors)
1/2 C raw pumpkin seeds (or called pepitas-they’re green)
2 C or 1 can corn
2 C (cooked) or 1 can black beans
1/2 C Craisins
Approximately 1/3 C Brianna’s Poppyseed Salad Dressing
1/2 tsp garlic powder
1-2 tsp cumin powder
1/8 tsp ground black pepper, or to taste
This
recipe is extremely flexible. If you want you can add various ingredients
like the green bell pepper I mentioned earlier, some onions or other types of
nuts. And if you’re short an ingredient (I did that once too for a
potluck Christmas party last year), don’t worry, people won’t know the
difference and it will still taste great!
You
may already be familiar with the whole grain “Quinoa.” If you’re not, then the first thing
you need to learn is how to pronounce it: KEEN – WA. It’s a whole grain,
super good for you, high in iron, fiber and amino acids, and it can be dressed
up in many different ways.
Measure
out 1 cup of quinoa and 2 cups of water. Bring the water to a boil, add the quinoa and cover the pot. Cook it over
medium heat for 12 minutes or until most of the water is absorbed. Don’t
overcook it; we want it to be nice and moist. This should give you about
4 cups of quinoa.
You
can gather the other ingredients while the quinoa is cooking. I prefer
this salad to be cold, so you’ll want to leave enough time to let it cool off
before you’re eat.
First
you’ll need about 1/4 cup almonds. We really like to soak almonds in our
family. All you do to soak them is put them in a little water for 6-10
hours and they start to absorb the water and plump up like they’re going to
sprout.
They
are healthier this way too, and softer to eat, but still crunchy. If you
have time and can remember details, you can soak your almonds the night before
and use those in the recipe. I have done it both ways, but remembering
details is definitely not my strong suit. Either way grab your food
chopper or a knife and cut them up into smaller chunks.
Next
you’ll dice up your strawberries. You want about 2 cups, but more or less
is fine.
Next
dice up a bell pepper. I did half a red bell pepper and half an orange
one this time around. If you like a little contrast to the sweet you can
do half of a green bell pepper.
Next
measure out about a 1/2 cup raw pumpkin seeds. These are crunchy and so so so
yummy in this salad! You can usually find raw pumpkin seeds in the
freezer at your health food store.
Open
up your can of corn and black beans. I drain them both, but I rinse out
the black beans.
Once
your Quinoahas cooled you can throw it all together in a
big bowl with a ½ cup of craisins and some Brianna’s poppy seed dressing.
Start with 1/3 cup of Brianna’s dressing and then add more if you feel it is
too dry. I’ve never actually measured the dressing, so that’s my best
guess on how much you’d need. Last we’ll add a few simple spices.
Add
½ tsp garlic powder, 1-2 tsp of cumin and a few shakes of black pepper (or more
if you like black pepper).
That’s
it!
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