Full of ingredients allowed on the Elimination Diet for all of us, this salad was created to complement Pecan-Sesame-Encrusted Chicken Strips and Cilantro Lime Chicken during our two picnics (in one day!) at Busch Gardens. It transported and kept well in a cooler with cold packs. This quantity fed seven of us as a side dish, twice, so I guess I'd say it safely serves 12 as a side dish.
2 C. quinoa, rinsed, cooked (see below), and cooled thoroughly
1 can red kidney beans, drained and rinsed
1 can beets, diced
Broccoli florets to taste, broken apart (and finally sliced) into tiny "trees"
Celery to taste, finely diced
Vidalia onion to taste, finely diced
1 apricot, finely sliced
Baby kale and arugula, finely chopped, to taste
Pine nuts, to taste
Sunflower seeds, to taste
1) Rinse quinoa to remove bitterness, then strain carefully.
2) For each cup of quinoa, use 2 C. of water or other broth. Bring to a boil, then reduce heat to a simmer and cook, covered, until liquid is absorbed and quinoa is tender, about 10 minutes. Fluff with a fork.
3) Cool quinoa completely, preferably overnight in a refrigerator.
4) Once cool, combine quinoa with remaining ingredients.
5) Combine dressing ingredients (see below) and stir into quinoa combination.
6) Serve cold.
For the dressing, whisk together:
Tahini
Lime juice
Paprika
Celery Salt
Ground marjoram
Coriander
Tidge of stevia
Fresh chives, finely chopped
2 C. quinoa, rinsed, cooked (see below), and cooled thoroughly
1 can red kidney beans, drained and rinsed
1 can beets, diced
Broccoli florets to taste, broken apart (and finally sliced) into tiny "trees"
Celery to taste, finely diced
Vidalia onion to taste, finely diced
1 apricot, finely sliced
Baby kale and arugula, finely chopped, to taste
Pine nuts, to taste
Sunflower seeds, to taste
1) Rinse quinoa to remove bitterness, then strain carefully.
2) For each cup of quinoa, use 2 C. of water or other broth. Bring to a boil, then reduce heat to a simmer and cook, covered, until liquid is absorbed and quinoa is tender, about 10 minutes. Fluff with a fork.
3) Cool quinoa completely, preferably overnight in a refrigerator.
4) Once cool, combine quinoa with remaining ingredients.
5) Combine dressing ingredients (see below) and stir into quinoa combination.
6) Serve cold.
For the dressing, whisk together:
Tahini
Lime juice
Paprika
Celery Salt
Ground marjoram
Coriander
Tidge of stevia
Fresh chives, finely chopped
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