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Diet Types: Low Fat, Macrobiotic, Vegan, Vegetarian
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Ingredients:
pinch of salt1/2 medium red onion, diced2 teaspoons Umeboshi Paste1 cup Quinoa18 ounces water1 kirby cucumber, peeled and diced1/2 cup parsley, chopped
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Serves: 4
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Cooking Time: Under 30 minutes |
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Instructions: |
Roast Quinoa in cooking pot over medium heat, stirring constantly untillightly toasted and fragrant.
Add water and salt, cover and bring to a boil, reduce heat and simmer about 25 minutes.
Meanwhile, mix Umeboshi Paste with cucumber and onion.
When Quinoa is done, turn out into a large bowl and let cool a bit.
Add parsley, cucumber and onion to grain and toss to mix.
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