Quinoa salad number 2!

Quinoa is like any other grain. It's playful and versatile. It makes you want to experiment and experience what combinations bring out the best in the grain, and then the best part about that, is it then brings out the best in YOU! 

This was definitely an everything AND the kitchen sink recipe. In this recipe, there's hints of surprise sweetness, but also a slight tangy flavor as well. I wanted more subtle but individual flavors to really pop and keep you chewing!

Ingredients

2 1/2 cups of filtered water
1 cup of quinoa, rinsed and soaked
a pinch of salt
1 tblspn of olive oil
1/2 cup of raisins
1/2 cup of green apple, diced small
1/2 cup of toasted pumpkin seeds
1/2 cup of kalamata olives, pitted
Basil leaves, sliced
Brown rice vinegar

Place the water, quinoa, raisins, olive oil and pinch of salt in the pot and bring to a boil.  While it's boiling, toast the pumpkin seeds in a cast iron skillet for a few until they start to brown slightly. Your nose will smell a nice nutty aroma, but again, don't overdo it. Once they begin to pop slightly and are nice and toasty, turn off the flame, get them out of the pan into a bowl. Set aside.
Next, cut up the green apple diced small cubes, and slice the basil. Set aside. 
Once the quinoa gets boiling, turn the flame down to a simmer for 20 minutes (roughly). We want the grain to be light and fluffy and not clumpy or heavy. Once the water has evaporated and the quinoa is softer, turn off the flame, and transfer to a bowl. Add the olives, basil, a dash of brown rice vinegar, green apple and pumpkin seeds. Gently turn the ingredients over with a wooden spoon. Serves 2-3 modestly.

Eat well and enjoy! 

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