(Courtesy of Jenny Perez)
1 cup of quinoa
2 cups water
1 tsp turmeric
1 tsp pink salt (Pink or Himalayan salt. You can use regular table salt as well.)
Place quinoa, salt, turmeric, and water in a 1-1/2 quart saucepan and bring to a boil. Reduce to a simmer, cover and cook until all the water is absorbed (about 15 minutes). Set aside to cool.
2 carrots, peeled and chopped
1 stalk minced celery
1/4 cup finely diced red onion
1/4 cup fresh chopped cilantro
1 teaspoon cumin powder
Pinch of cayenne
Place chopped veggies in a bowl.
To make the dressing, whisk:
3 tbsp lemon juice or raw apple cider vinegar
4 tbsp extra virgin olive oil
Pink salt and pepper to taste
Add the cooled quinoa to the bowl of chopped vegetables. Drizzle dressing over top. Mix and serve.
Note: If you have left over quinoa mix it in dishes like omelets, salads, soups, patties.
Copyright © 2015, The Baltimore Sun