This recipe comes from Gena Hamshaw of Food52. Quinoa and Hemp seeds are two great sources of a complete protein.
1 cup quinoa, dry
2 cups cold water
1 cup green peas, fresh or frozen
1/4 cup fresh basil, finely chopped
1/4 cup hemp seeds
2 Tbl olive oil
2 Tble lemon juice
2 Tsp Dijon mustard
1 tsp maple syrup
1/4 tsp sea slat
1 dash black pepper
Directions: Rinse the quinoa in a mesh strainer with cold water. Transfer to a pot and add the 2 cups of cold water and a pinch of salt. Bring to a boil. Reduce heat and simmer with the lid slightly ajar. Simmer for about 15 minutes or until quinoa is plump and the water is absorbed. Remove the quinoa from heat and let sit, covered for 5 minutes. Fluff with a fork and set to the side. While the quinoa is cooking, boil fresh or frozen peas until warm and tender. Drain and set aside. Mix the quinoa, peas, basil, and hemp seeds in a large bowl. Whisk together the oil, lemon juice, maple syrup, dijon mustard, 1/4 tsp sea salt and black pepper and pour over the quinoa salad mixture and serve warm or cold.
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