I first discovered quinoa at the Chestnut restaurant in Brooklyn. The waitress was eager to explain the okra quinoa dish and gave me some history of this tasty grain. Later I had this very delicious quinoa hashbrowns in the Public restaurant in Soho New York. The taste of the quinoa hashbrowns was unreal. It was not oily and in perfect crunchiness. This healthy grain contains high good protein. You can cook it easily less than 30 minutes and use it in place of rice or potatoes. Quinoa can be cooked in different ways. The texture is pleasing to your taste bud. My friend Sandy also has this easy quinoa salad recipe which provides a way to cook quinoa early before the meals. This is especially helpful when preparing for a picnic or a party.
QUINOA SALAD
1 c. quinoa
1 c. diced red pepper
1 c. edamame (frozen is fine)
1/2 c. diced onion
1/2 c. dried tart cherries, or cranberries
Vinaigrette Dressing:
1/3 c. olive oil
1/3 c. white wine vinegar
1 T. Dijon mustard
pinch sugar
salt & pepper
Top with toasted pepitas.
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