(Serves two to fifteen depending on appetites)
Salad:
- One yellow onion, diced medium to fine
- One granny smith apple, cored, diced medium to fine
- One third of a cup of butter or olive oil
- 2 cups quinoa, rinsed
- 1 ¾ cup water
- 1 teaspoon of your favorite low or no salt seasoning
- 15 ounce can black beans, rinsed
- One red pepper, cored and diced medium
- 1 15 ounce can sweet corn, rinsed
- ¾ cup golden raisins
- ½ cup nuts, pine nuts or pecan pieces or a mix
- ¼ cup finely chopped cilantro
Dressing:
- ¼ cup olive oil
- ¼ cup or more of fresh lime and clementine juice, (one lime, two clementines reamed)
- 1 teaspoon Dijon mustard
- 1 clove garlic, grated, (optional)
Instructions:
- Put the water and the seasoning in a rice cooker.
- Fry the granny smith apple and the onion in the oil in a heavy pan (I uses a cast iron skillet), until the onion is translucent and apple begins to soften. Add the quinoa and gently stir until quinoa is coated with oil.
- Add the quinoa mixture to the rice cooker and cook until done.
- Prepare the black beans, red pepper, corn, nuts, raisins, apricots and cilantro.
- Make the dressing.
- When the quinoa mixture is done pour it into a big bowl. Add all the other ingredients except the dressing and mix thoroughly. Add the dressing and mix again. Enjoy.