Colorful whole grain supper salad

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Printed from www.care2.com Colorful Whole-Grain Supper SaladBy Cait , author of Witch in the Kitchen (Inner Traditions, 2001). Simple SolutionThis complete meal in a bowl overflows with the antioxidant and anti-inflammation benefits of fresh vegetables and dried cranberries married to classic whole grains and the omega-3 goodness of chopped nuts. You can use quinoa or brown rice for this recipe, but my favorite is quick-cooking red quinoa, a traditional food of the Incas that offers as much complete protein as milk. This vegan salad is a huge hit with people of all ages, and it’s become my favorite quick meal to make. Delightfully tasty, nourishing, and

oh-so-healthy: You can sprout the quinoa or brown rice instead of boiling. You can then heat up some water and put the ingredients in to warm them up. INGREDIENTS 1 cup dried red quinoa, quinoa, or brown rice2 cups waterSalt to taste2 scallions, white and green parts, chopped 2 carrots, grated1 beet, grated1/3 cup fresh parsley, chopped1/3 cup dried cranberries1/3 cup chopped walnuts 2 tablespoons olive oil1 teaspoon toasted sesame oil2 teaspoons ume plum vinegar, balsamic vinegar, or lemon juiceSalt and freshly-ground black pepper to taste 1. Bring salted water to a boil and add grain. Return to a boil, then reduce to simmer and cook until grain is tender and water is absorbed (about 50 minutes for brown rice, 25 minutes for quinoa, 20 minutes for red quinoa).

2. Place cooked grain in a medium salad bowl. Add scallions, carrots, beet, parsley, dried cranberries, and walnuts, tossing to combine. 3. In a small bowl, whisk together the olive oil, sesame oil, vinegar or lemon juice, and salt and pepper to taste. Pour over salad and mix to distribute evenly. Serve immediately, or refrigerate for a couple of hours. Serves 4. Suzi What is a weed? A plant whose virtues have not yet been discovered. health/ http://suziesgoats.wholefoodfarmacy.com/

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