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How to cook: Rinse grains before cooking. Using two cups of liquid per cup of Quinoa, combine liquid and Ouinoa in a saucepan or rice cooler. Bring the mixture to a vigorous boil, then lower heat and simmer, covered, for about 15-20 minutes or until Quinoa is tender but still chewy. Allow to sit for 5 minutes before serving. Ready in about 15 min. Quinoa Salad: 1 cup Nature's Earthly Choice™ Quinoa, rinsed. 1 medium sweet potato, peeled and cut into 1/2-inch cubes. 3 1/2 tablespoons extra virgin olive oil, divided. 1/3 cup pine nuts. 4 teaspoons apple cider vinegar. 2 teaspoons honey. 1/4 teaspoon salt. 1/2 teaspoon ground black pepper. 1/2 teaspoon ground cumin. 1/2 teaspoon cinnamon. 1/3 cup dried cranberries. 4 scallions, sliced. Preheat oven to 400°F. Place the Quinoa into a small saucepan and add 2 cups of water. Bring to a boil and then simmer for 15 minutes, or until the water is absorbed. Turn off the heat and let Quinoa sit covered. Place the sweet potato cubes into a roasting pan and toss with 1/2 tablespoon of the olive oil. Bake for 25 minutes, or until you can just pierce the cubes with a fork. Set aside. Place the pine nuts into a small pan over medium heat until lightly toasted, stirring often. Set aside. In a small bowl, place the remaining three tablespoons olive oil, vinegar, honey, salt, pepper, cumin and cinnamon. Whisk well. When the Quinoa is dry, use a whisk to break apart the seeds and place into a large bowl. Add half the vinaigrette and mix with the whisk. Add more to taste. Add the sweet potatoes, pine nuts, cranberries and scallions and mix gently. Serve at room temperature.
Organic White Quinoa, Organic Red Quinoa, Organic Black Quinoa.
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