Summertime recipes that you don’t have to turn the oven on to make!
2 c cooked and thoroughly cooled quinoa (cool hot cooked quinoa in glass Pyrex casserole dish in freezer for approx 30-45 minutes)
2 c shredded lettuce or spinach
2 celery stalks, diced
1 small onion, diced
1 apple, diced
½ c fresh cilantro, finely chopped
½ c peas
1 tsp chili sauce (optional)
½ c walnuts-chopped
¼ c sunflower seeds-raw
¼ c pumpkin seeds-raw
¼ c dried cranberries
¼ c raisins
1 T dried garlic (or finely minced fresh garlic)
¼ c hemp seed
Optional though with best results: toast all seeds and dried fruit & garlic in toaster oven or in dry skillet until golden. Add ¼ c hemp seed after the mixture has been taken off the heat. Cool and store in glass jar to use later.
¼ c balsamic vinegar
¼ c Braggs sauce or light soy sauce
½ tsp Himalayan sea salt
1 tsp coarse black pepper
1 tsp chili flakes
When quinoa is cold, mix all ingredients together and serve, or can be made ahead of time & can be kept in the fridge for a couple of days.
Toasted garlic seed mix: A great topping for salads, stir fries, rice or pasta dishes!
Leftover Quinoa Salad Rolls
Pending how much leftovers you have, mix with the following paste so that your stuffing stays together:
2-4 T peanut butter
dash hoisin sauce (optional)
½ – 1 c boiled water
Mix together: water, peanut butter & hoisin sauce, making a thick paste
Rice wrap preparation:
Dip wrap in bowl of hot but not boiling water
The wrap will become soft as you dip.
Lay soft wrap on tea towel
Scoop quinoa onto the wrap
Fold like a burrito (fold the end closest to you first, then the sides)
The wrap will stick to itself when rolled.
You can use leftover peanut sauce for dipping (optional add a dash of chili sauce)
To store, wrap individually and keep in fridge.