Quinoa and Rice Salads

Quinoa is one of the first grains I usually introduce to clients. Most people

have tried brown rice but haven’t tried quinoa – by the way pronounced

(keen-wah). I call quinoa a grab and go grain Why is that? Because it’s

good later on. Sometimes grains can get sticky if they sit around and you

don’t have a stove to heat it up. Quinoa, on the other hand, is light and

fluffy and carries well. Perfect for a quick breakfast grain or a quinoa salad.

Any kind of grain salads & side dishes are very quick to make and for many

of us on the go a practical & nutritious lunch on the run.

WHAT YOU NEED

1 cup quinoa

2 cups water

½  teaspoon  sea

salt

½ cup of carrots

½ of a cucumber

3 tablespoon toasted sunflower seeds (optional)

scallions or parsley to garnish, what ever I have in my house

WHAT YOU DO

• Place quinoa and water in a pot and bring water to boil 

• Add salt 

• Cover and simmer for 15 minutes 

• Turn the heat off 

• Leave it covered for 5 minutes

• Toss the quinoa with your prepared fixings and the dressing 

• Serve hot or cold

NOTE: You can use any kind of leftover grain and make a delicious salad by

simply adding the following: chopped raw or cooked vegetables

(carrots, broccoli, radishes) herbs (parsley  basil, cilantro) toasted or

soaked nuts or seeds your favorite dressing, and a protein: baked tofu

or cooked beans or chicken Just be creative

don’t have a stove to heat it up. Quinoa, on the other hand, is light and

fluffy and carries well. Perfect for a quick breakfast grain or a quinoa salad.

Any kind of grain salads & side dishes are very quick to make and for many

of us on the go a practical & nutritious lunch on the run.

INDONESIAN RICE SALAD

I learned this recipe when I was working as one of the cooks at the CO-OP

in Great Barrington Massachusetts. I cooked it in large amounts and we

packaged it up for our customers. I just loved the crunchy mung beans as a

contrast to texture to the brown rice. I believe we learned this recipe from

the Kripalu Cookbook. *

WHAT YOU NEED

1 cup uncooked long grain rice

2 cups water

1/2  teaspoon salt

1/2 cup carrots - grated

1/2 cup fresh mung beans

1/3 cup chopped unsalted cashews

1/3 cup green peppers - chopped

1 scallion - minced

WHAT YOU DO

• Place rice, water and salt in a saucepan 

• Bring to boil 

• Simmer, cover and cook for 40 minutes 

• Once cooled, stir in the vegetables, and nuts 

• Add dressing

NOTE: you can use any veggies you want

DRESSING

1/4 cup orange juice

1 1/2 tablespoon tamari

1 1/2 tablespoon mirin

2 1/4  teaspoon lemon juice

1/2  teaspoon cumin

1/2  teaspoon ginger-ground

1/2 balsamic

1/4  teaspoon black pepper

WHAT YOU DO

• Whisk together and toss into the salad

• Makes more than needed for the salad

• But make all of it and save and use on other good, grains and veggies!

* Credit for the Indonesian Rice Salad goes to the KRIPALU COOKBOOK

by Atma Jo Ann Levitt . If you are interested in purchasing a copy call Kripalu Center for Yoga and Healing at 866-200-5206  and ask for the shop.