Today's recipe actually comes from Susan at Fat Free Vegan. Her recipes are all so amazing. I haven't found one thing over there that we don't like!
The main star of this recipe is Quinoa. If you haven't heard about this super grain, go over here and read. It really is amazing and tastes SO good! Just make sure you put it into a fine mesh strainer and rinse it off really good before cooking it. That will get the saponin off and it won't taste bitter.
We love this International Quinoa Salad. The key is to use fresh mint. It really makes a HUGE difference.
Thanks for such an amazing recipe Susan!!!!
International Quinoa Salad
1 1/2 cups quinoa, rinsed very well
2 1/4 cups water
1 clove garlic, minced or pressed
1/2 tsp. salt (optional)
1 large cucumber, peeled, seeded, and diced
2 medium-large tomatoes, finely chopped
kernels of 2 ears of cooked corn (about 1 cup)
1 jalapeño pepper, seeded and diced
1 1/2 cups cooked chickpeas
1/2 cup scallions, thinly sliced
2/3 cup parsley -- minced
1/3 cup fresh mint -- minced
1 ripe avocado, peeled, pitted, and diced (reserve a few slices for garnish)
1/4 cup freshly squeezed lime juice (NOT lemon)
3 tablespoons vegetable broth or bean cooking liquid
1/2 teaspoon salt, or to taste (optional)
1/8 teaspoon ground pepper
1 clove garlic, pressed or minced
1/4 - 1/2 teaspoon chipotle chili pepper
To cook the quinoa in a pressure cooker, place it and the water, garlic, and salt in the cooker and lock the lid. Over high heat, bring to high pressure and cook for one minute. Remove from heat and allow the pressure to come down naturally. Fluff the quinoa and allow it to cool.
Combine all of the vegetables in a large bowl. Add the quinoa and mix well. Whisk the dressing ingredients together and pour over the salad. Mix well and refrigerate until chilled. Taste before serving, and add more lime juice as necessary (you want it to be tangy). Garnish with avocado slices and serve. Makes about 10 servings.Eat it often, it is DIVINE!!!