Red Quinoa with Raisins

Delicious red quinoa with raisins, nuts and more. You’ll find it to be slightly sweet with a somewhat chewy texture that’s almost meaty. Serve it with lots of other plant-based foods for a smorgasbord! You could try it with Mini Sweet Peppers, Tomato Avocado Salad, Chilled Cream of Broccoli Soup, Homemade Hummus, Gluten-Free Chapatis and more — it goes great with just about anything.

Ingredients:

• 1 1/2 cups red quinoa
• 3 cups water
• 1 cup raisins
• 1 cup walnuts, coarsely chopped and lightly toasted in a dry pan
• 8 to 10 green onions, white and light green parts only, thinly sliced
• 1/4 cup Italian parsley, stems removed and chopped
• 1 cup extra virgin olive oil
• 1 tablespoon rice vinegar
• 1 tablespoon fresh lemon juice
• 1 teaspoons Spice Lab Himalayan salt or other brand, finely ground

Directions:

1. In a medium size pot, bring water to a boil, add the quinoa, then reduce heat to medium and cook for 15 minutes, or until the water is nearly absorbed and the grain appears soft with the germ ring visible along the outside edge of the grain. Remove from heat, let sit for 5 minutes, then fluff with a fork and set aside.
2. In a large Pyrex Mixing Bowl or other heat resistant bowl, add the remaining ingredients and mix well. Add the cooked quinoa and toss until well combined. Serve immediately, or let cool then cover and refrigerate to later serve cold. Stores refrigerated for up to 3 days.

Yield:
Makes 4 to 6 servings

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