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INCAN DELIGHT

Plu# 4297 2 qts.(1/2 G.) quinoa, rinsed 1 1/2 qts. carrots, diced small 3 c. parsley, chopped 2 c. sunflower/pumpkin seed mix 6 c. tomatoes, chopped 3 c. olives, chopped (mix 2 and 2 ) Dressing: 1/2 c. garlic, minced 2 c. lemon juice 3/4 c. olive oil 1/2 c. tamari 1/3 c. water 2T. Sea Salt 1t. Black Pepper Rinse quinoa in a fine mesh strainer until water runs clear. Place in a 2 " hotel pan. Add 8 c. of good water. Steam for 10 minutes. Check, grains should be light, fluffy, and have no solid color in the center. Fluff with fork. Add salt. Let cool. Peel carrots. Dice Small. Add parsley and tomatoes. Mix with cooled quinoa. In a separate bowl, make vinaigrette. Add to quinoa. Mix well and let sit for 2 hour or as long as overnight. Check seasonings.