Yield: 6 Servings

Ingredients

2 1/2 cups cooked quinoa, room temperature or warm
1 bunch green onions, chopped
1 large Granny Smith apple, peeled, cored & diced
1 cup chopped fresh dill
1/2 cup dried currants
1 tsp ground coriander
1/4 cup fresh lemon juice
1 tsp freshly grated lemon rind
3 tbs olive oil
Salt and pepper to taste

Directions

In a large bowl, combine the scallions, apple, dill, currants, coriander, lemon juice and rind, and olive oil. Add cooked quinoa and mix well. Taste and add salt and pepper if desired. Let stand for at least 20 minutes before serving so flavours have time to blend.

Optional

Serve on a bed of alfalfa sprouts and garnish with pine nuts.

Try adding blanched asparagus, diced roasted sweet peppers or pan-fried tofu to flesh this out a bit more and add more colour.

From: Entertaining for a Veggie Planet by Didi Emmons

For more information see our article: Grains and Beans Salads, courtesy, Rainbow Natural Foods.

Recipe published: Summer, 2006

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Vegetarian Recipes

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