Summer is almost here... And as I'm still on the other side of the Atlantic, at the shores of the Mediterranean sea, where summer vegetables are always fresh and abundant, regardless of the season, I've decided to indulge my family in a recipe that's been a long time favorite.
This recipe contains some cooked quinoa, which in the raw-food world is considered somewhat "kosher". I actually sprouted my quinoa and then cooked it (if you look carefully, you can see the little "tails"), which is pretty easy to do and makes the digestion of the salad easier.
Quinoa, which is the only grain containing the full spectrum of amino-acids, is actually a seed not a grain. It cooks as fast as white rice (with the same ratio of 1:1), and its recommended to soak or at least rinse it before cooking, to remove some of the bitter taste, caused by saponin in the coating.
BTW- here's an interesting fact I've learned today... Turns out that in Israel, a raw-foodist, is called "Tivonai", as apposed to a regular good'ol vegan, who's called "Tivoni". Either way, I was born and raised in a small town called Tivon. No wonder I drifted away from steaks to stalks...
Tri- Color Quinoa Salad
2 cups cooked quinoa (and if desired, soaked and sprouted for 4 hours)
1 medium size green squash or zucchini squash
1 medium size red bell pepper, chopped
1 small corn-cob, grains removed
1/4 cup sun-dried tomatoes (soaked if needed), julienned
1/2 cup basil, or parsley, or combination of the to, finely chopped
1/2 cup pine-nuts
2 tbsp olive oil
2 tbsp nutritional yeast
1/2 tsp salt (or to taste, depends how salty your tomatoes are)
1 tsp lemon juice
1 clove minced garlic, and/ or 1/4 cup minces scallions (if you'd like to add a kick to your salad!)
The trick with this salad, is to add all the ingredients to the quinoa while it's hot. Beyond that, there's really not much I can say to complicate things... It's pretty much, add all the ingredients, mix well, and... ENJOY :)