->Quinoa Salad 04 <-

Serves 6 or more.

2 cups vegetable, mushroom broth or water

1 clove garlic minced

1 cup Inca Red Quinoa (red variety)

1 small carrot grated

1 Tbsp minced red onion

1/4 cup extra virgin olive oil

juice from 1/2 fresh lemon

2 Tbsp fresh chopped cilantro, fresh dill or Italian parsley

salt and pepper to taste

Bring broth or water with garlic to a boil. Add quinoa and cover

10 to 15 minutes or until liquid has been

absorbed, Remove from heat and keep pot covered another 10 minutes.

Cool completely or use warm. Mix with remaining ingredients and adjust seasoning to taste. Chill or serve warm or room temperature.

The color and taste of red Quinoa lends itself nicely as an

accompaniment to meat and poultry dishes as well as vegetarian

entrees.