Mormon Moms for Vegetarian, Vegan and Raw Cooking!

This blog is intended to be a support for anyone who desires to make the vegetarian, vegan {and or} raw food diet change. Whether you want to drastically change to a completely raw diet or just add a few more vegetarian meals to your weekly menu, we are here for you! It doesn't matter who you are or why you want to make the change. We want to share our love, support, tips, testimonies and - recipes - to make your life easier, happier and healthier!

Monday, April 23, 2012

Spring Quinoa Salad {Vegan}

I fell in love with Peruvian food when I was a missionary in.....Nebraska.  Yeah, there are a lot of Peruvians in Nebraska and they are wonderful!  I love them and I LOVE their food.  When I moved to Philly my first visiting teaching companion turned out to be from Peru!  She is a WONDERFUL person and OH how it was wonderful to live near her and every so often get to eat her food.  I have never eaten anything of hers that wasn't absolutely mouthwatering and delicious!  The last time we ate with her and her husband (Hey, Mike!) before we moved she made this salad and it was so simple and refreshing and DELICIOUS that I have been dreaming of it ever since.  I finally got around to getting the recipe from her and so now I will share.  This is the perfect hot summer meal.

From Karen's Peruvian Kitchen

Spring Quinoa Salad {VEGAN}

2 cups of water
1 cup of quinoa, soaked for 20 minutes and rinsed well

1/2 lb asparagus (could use frozen)
1 ear fresh corn or 3/4 cup frozen corn
1/2 red bell pepper
1/2 cucumber

Herb Lime Vinaigrette Recipe

2oz fresh lime juice (about 2 fresh limes)
4 oz olive oil (~1/2 cup)
2 tbsp chopped fresh parsley
salt pepper to taste

1. Rinse and drain Quinoa in a fine mesh strainer. Combine the 2 cups of water and the Quinoa in a 2qt sauce pot bring to a boil. Cover, reduce the heat to low and cook until the water is absorbed, about 15 minutes. The grain should be soft and the germ should be visible. Spread out on a baking sheet to cool.

2. To cook the asparagus and corn, bring a large pot of water to boil. Cut off the tough ends of the asparagus (cut about 2" off the bottom the spear). Have a large bowl of ice water ready. Cook the asparagus spears in the boiling water for 2-3 minutes and the using tongs or a slotted spoon, remove them from the water and plunge them into the ice water to stop from boiling. You want the asparagus to be tender-crisp. In the same boiling water cook the ear of corn for 5 minutes and then put it in the ice water too.

3. Cut the asparagus on the bias into 2" pieces. Cut the corn off the cob and separate the kernels. Cut the red pepper into julienned strips, about 1/4'x2". Peel the cucumber, cut into 2" sections and then into 1/4" strips.

4. Put the Quinoa and vegetables into a large bowl.

5.  In a medium sized bowl combine lime juice, parsley and whisk together while adding in the olive oil slowly.

6. Add all the dressing to the Quinoa and vegetables and combine.  Salt and pepper to taste.

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