Whole grains are the foundation of a healthy diet and quinoa is a queen, loaded with complete protein and complex carbs to keep us vital. In this light salad, quinoa is the host to an array of fresh veggies to keep things interesting.
1 cup quinoa
2 cups spring or filtered water
Pinch sea salt
1 cup fresh peas
1 cup fresh corn kernels
1 cucumber, peeled, seeded and diced
1-2 stalks celery-diced
Juice of 1 lemon
Juice of 1 orange
1/8 cup olive oil
Several leaves fresh mint-minced
3-4 leaves fresh basil-minced
Bring water and sea salt to a boil. Add quinoa, bring back to a boil, cover, lower and simmer over low heat for about 15-20 minutes. All the liquid should be absorbed and the quinoa should get fluffy. Separately blanch the corn and peas and set aside. Whisk together the lemon and orange juice and whisk in olive oil. Stir in mint and basil to taste and season with soy sauce, again, to taste. You should only have a tiny amount of dressing. Believe me; it will go a long way in this salad. Toss the quinoa with all of the vegetables and finally, the dressing. Serve immediately. Do not allow the salad to marinate in the dressing, as the quinoa will take on too much moisture and become soggy.
Makes 3-4 servings