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Diet Types: Vegan, Vegetarian, Wheat Free
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Ingredients:
1 cup Quinoa, rinsed2 cups waterpinch of salt1/3 cup black olives (Greek for a stronger flavor)1/3 cup green olives, halved2 tablespoons pine nuts, toasted4 green onions, finely chopped1/4 cup parsley, finely chopped1/4 cup red bell pepper, diced1 clove garlic, minced1/4 teaspoon oregano1 tablespoon extra virgin olive oil1-2 tablespoons Ume Plum Vinegar (umeboshi vinegar)
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Serves: 4
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Cooking Time: Under 30 minutes |
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| Instructions: |
| Place Quinoa, water and salt in a medium pot with lid. Bring to a boil over high heat. Reduce heat to low and simmer 20 minutes, or until all water is absorbed. Turn out into a bowl and fluff with a fork. Cool.
Meanwhile, chop olives and vegetables. Roast pine nuts in a dry skillet over medium heat, stirring frequently until lightly browned. Cool.
When Quinoa is cool, add vegetables, pine nuts and olive oil. Season to taste with ume vinegar. |
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