Red Quinoa Salad
Quinoa, though often called a grain, is in fact, a seed. It is a fabulous source of protein and contains all essential amino acids. The cold-pressed flax seed and walnut oils offer healthful Omega-3s, while the dried tart cherries are chock full of anti-inflammatory anthocyanins. This salad is perfect for a light summertime lunch or as a side dish at a picnic or barbecue; I’ve actually eaten leftovers of it for breakfast.
Ingredients:
1½ cups organic red quinoa
1 bunch asparagus
2 oranges, sections cut into supremes
½ cup dried tart cherries
Juice and zest of one lemon
1 T flax seed oil
1 T walnut oil
Sea salt
Freshly-cracked black pepper
Chive blossoms, to garnish
Directions:
Add the quinoa to 3 cups of water and bring to a boil. Reduce heat and simmer, covered for 15 minutes. Drain in a colander and cool to room temperature.
Add all the remaining ingredients and mix well. Season with salt and pepper. Garnish with Chive or other edible flowery blossoms.
Soundly Vegan 