Quinoa is a remarkable food.  There has been a lot of buzz out there about quinoa, but not very many really good recipes.  It’s grainy, like chopped rice, and pretty bland.  I haven’t found a way to make it that has convinced my kids to eat it.  However, I took the following recipe to a luncheon at work, and it was a big hit.  It’s from the cookbook 150 Vegan Favorites by Jay Solomon.


I like Solomon’s book because it uses ingredients that I can buy at the grocery store.  I rarely have to make a trip anywhere but Publix to get everything I need.  Other cookbooks incorporate exotic ingredients that make shopping a pain.  But, this one doesn’t.  Another thing about the book that I find helpful since I am a vegan novice is the description of different rices and grains.  This thumbnail reference has given me the courage to branch out a little and shop like a pro.  The only thing the book is missing is pictures.

I’ve paraphrased a little here and there, but here’s one of my favorites from Solomon’s book:


Confetti Quinoa Salad

1 cup quinoa, rinsed

2 cups water

1 can red kidney beans, rinsed

4 whole scallions, trimmed and chopped

1 red pepper, seeded and diced

1 jalapeno pepper, seeded and minced

1 can corn, drained

2 tablespoons canola oil

2 tablespoons fresh parsley

½ teaspoon black pepper

½ teaspoon salt

2 limes

Boil the quinoa in the water for 15-18 minutes

Meanwhile mix all the other ingredients except for the lime in a medium mixing bowl. Stir in the cooked quinoa and the juice of one of the limes.

Serve warm or after refrigerating. Squeeze the remaining lime over the salad immediately before serving.



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