Pistachio And Grape-Studded Quinoa Salad

Recipe Ingredients

1 1/2 cups	355ml	Water
1 cup	237ml	Apple juice
1 tablespoon	15ml	Minced ginger
2 cups	474ml	Quinoa - well rinsed
1 cup	237ml	English cucumber - quartered
		Lengthwise, and thinly sliced
1 cup	237ml	Seedless red grapes - cut in half
1 cup	237ml	Seedless white grapes - cut in half
1 cup	237ml	Pistachios - shelled, and
		Roughly chopped
1/2 cup	31g / 1.1oz	Thinly-sliced green onion
1/4 cup	36g / 1.3oz	Freshly-chopped parsley
3 tablespoons	45ml	Raspberry vinegar
		= (or red wine vinegar)
2 tablespoons	30ml	Apple juice
		= (or water)
2 tablespoons	30ml	Olive oil
2 tablespoons	30ml	Toasted sesame oil
2 teaspoons	10ml	Unbleached cane sugar
		= (or white sugar from sugar beets)
1/2 teaspoon	2.5ml	Sea salt
1/4 teaspoon	1.3ml	Cinnamon
		Red-tipped lettuce leaves - for garnishing

Recipe Instructions

In a medium saucepan, place the water, apple juice, and minced ginger, and bring the mixture to a boil. Add the quinoa, cover, reduce the heat, and simmer for 15 minutes or until tender. Drain off any excess liquid, transfer the quinoa to a bowl, fluff with a fork, and set aside to cool completely.

Add the cucumber, red and white grapes, pistachios, green onions, and parsley to the cooled quinoa, and toss lightly.

In a small bowl, place the remaining ingredients (except the lettuce leaves), and whisk well to combine. Pour the dressing over the quinoa mixture and toss gently to combine. Cover, place in the refrigerator, and chill for 1 hour or more to allow the flavors to blend.

Line a large bowl with the lettuce leaves. Gently toss the chilled quinoa salad, transfer the salad to the lettuce-lined bowl, and serve.

This recipe yields 4 to 6 servings.

Source:
The Vegan Chef at http://www.veganchef.com

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