Quinoa Salad

from The New McDougall Cookbook (1993)
8-10 servings

Prep time: 15 min
Cooking time: 15 min
Chilling time: 2 hours

1 1/2 cups quinoa
3 cups water
1 green bell pepper, seeded and chopped
1 red bell pepper, seeded and chopped
1/4 cup chopped scallions
1/4 cup red onion, chopped
1/4 cup finely chopped fresh parsley, or cilantro or dill
1 recipe Savory Salad Dressing

Rinse quinoa well before cooking to remove its slightly bitter coating. Place the quinoa and water in a saucepan. Bring to a boil, cover, reduce the heat, and simmer for about 15 minutes, or until the liquid is absorbed.

Combine the chopped vegetables in a bowl, including the fresh chopped herb of your choice. Mix well. Add the cooked quinoa. Toss gently and add dressing of your choice. Toss again and add pepper to taste. Cover and chill for at least 2 hours before serving.

Savory Salad Dressing

1 teaspoon Dijon mustard
1/4 cup red wine vinegar
1/4 cup water
1/4 cup soy sauce
Several dashs of Tabasco or other hot sauce

Combine all ingredients in a jar. Cover and shake until well blended.

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