Friday, February 12, 2010

Quinoa Salad

2 cups cooked and cooled quinoa
1/4 cup currants
1/4 cup chopped raw almonds
1/2 cup diced carrots
1/4 cup chopped mint
1/4 cup scallions, cut thinly diagonally
1/4 cup chopped parsley
1/4 cup lime
1 teaspoon agave nectar
1/2 teaspoon ground cumin
1 teaspoon sea salt
1/2 cup olive oil

Put all ingredients in a bowl, and toss together. Adjust seasoning to taste.

Modified from: Clean: The Revolutionary Program to Restore the Body's Natural Ability to Heal Itself

1 comment:

Anonymous said...

This is my go to recipe for potlucks. I sub honey for agave and cut the oil to 1/4 cup and the salt to 3/4 tsp. Yum!