Kosher / Organic / Gluten Free / Sugar Free / Dairy Free / Parve / Egg Free / Vegan
Red and White Quinoa with black soy beans, yellow and red cherry tomatoes, green sweet peas, parsley and scallion. This delicious salad is very colorful. It has as many nutritional benefits and colors. It will brighten your day, gives you energy, satiates you.
It takes 5 – 10 minutes to compose this salad. Excellent choice for “take to work” lunch or a light dinner.
Ingredients for Quinoa:
¾ cup organic white quinoa
¼ cup red quinoa
2 TS olive oil
2 cups of water ( I use natural Spring water in all my cooking )
Pinch of Sea salt
In a stainless steel pot pour olive oil and turn hit on. Slowly add white and red quinoa, cold water, and sea salt. When the water starts boiling, lower the flame and cook for 20 minutes. Do not stir the pot.
When it is ready, water should be completely absorbed by the quinoa.
Ingredients for Black Soy Beans:
½ cup of organic black soy beans
1 inch Kombu
1 pinch of sea salt
1.5 cups of water
Put beans in a glass or stainless steel bowl and add cold water. Let it soak for 6 – 10 hours. Discard this water, rinse well. Put kombu in the cooking pot; add soaked beans and water. When beans start boiling remove foam with skimmer , cover with lid and let them cook for 60 minutes. After beans are cooked they still should be covered with water.
Spring Quinoa Salad
Cooked quinoa (2/4 parts)
Cooked beans (1/4 part)
¼ part the rest of ingredients
Blanched (20 seconds in hot water) green peas,
Cut in half organic cherry tomatoes,
Fresh minced scallions
Fresh minced parsley
Mix of freshly squeezed lemon juice, a few drops brown rice vinegar, ½ ts umeboshi paste, 1 TS olive oil.