This is a heart healthy dish, that can be customized to suit your personal taste, by adding some grilled vegetables, nuts and fresh herbs.
Be careful not to drown the quinoa when cooking. See method.
Ingredients
1 cup (250ml) organic white quinoa, rinsed and drained
1 1/4 cups (310ml) water or vegetable stock (low sodium chicken works well also)
Dressing
2 Tbsp (30ml) pure maple syrup
1 1/2 Tbsp (22ml) Liquid Gold Japanese Roasted Sesame Oil
1 tsp (5ml) tamari soy sauce
1 large garlic clove, minced
Generous pinch Epices du Cru Alleppo Pepper (crushed chillis work too)
1/4 cup Liquid Gold Medium Robust Extra Virgin Olive Oil
Salad
1 cup (250 ml) chickpeas, rinsed and drained
1 cup (250ml) very finely shredded red cabbage
1 unpeeled Granny Smith apple, cored and chopped
Grilled veggies, nuts etc if using
1 Tbsp (15 ml) Liquid Gold Gravenstien Apple or Sicilian Lemon White Balsamic Vinegar
3 green onions, thinly sliced
1/2 cup (125ml) brown-skinned sliced almonds, toasted
1/3 cup (80ml) chopped Italian parsley
Method
Place quinoa in a dry heavy saucepan. Heat over medium heat, stirring to dry grains, about 3 to 5 minutes or until liquid has evaporated.
Fluff with fork when done and spread out in baking dish to separate grains and to prevent them from sticking. Slightly dry and cool to room temperature.
Meanwhile, combine dressing inredients except oil in small heavy saucepan. Boil over high heat and reduce until thick and syrup. Remove. Cool. Strain into small bowl. Whisk in olive oil.
Measure, out remaining ingredients, stirring apple into vinegar to revent it from browning. To assemble, place quinoa in large serving dish. Add chickpeas, cabbage, apple and green onions. Drizzle with dressing and gently toss to coat.
Sprinkle with almonds and parsley.