Recipe courtesy of Alter Eco Foods
2 cups cooked quinoa
6 turns of a pepper mill
4 teaspoons white wine vinegar
½ teaspoon balsamic vinegar
2 tablespoons fresh lime juice
3 ½ teaspoons Sriracha sauce (or to taste)
½ cup cooked garbanzo or pinto beans (try Eden brand canned varieties)
3 inch piece organic cucumber, peeled and roughly diced into ¼ inch cubes
6 medium sized (about 2 x 1 ¼ inch) fresh mint leaves, finely sliced (chiffonade)
Pinch or two of sea salt or to taste (optional)
1. In a heavy bottomed saucepot, toast quinoa grains with oil over medium heat until you hear some “popping” of the grains.
2. Add stock, salt, and water and bring to a boil. Lower to a simmer and cook, covered, for 15 to 20 minutes.
3. Uncover, fluff and let cool, then transfer 2 cups worth of cooked quinoa to a large mixing bowl (your total yield will be about 2 ¼ cups).
4. Add remaining ingredients to quinoa, stir with a wooden spoon to combine, and enjoy alongside fish, chicken or meat, or on its own.
Published by WholeFoods Magazine Online, 5/27/2015