Jim Finnel
Fallen Cannabis Warrior & Ex News Moderator
Cranberry Hemp Quinoa Salad
Adapted from one of the "diverse cross-section of healthy food possibilities" that FoodShare served at a salad bar fundraiser in Toronto in 2004. Hemp seed nuts (shelled hemp seeds) and hemp oil are in the refrigerated section of health stores such as the Big Carrot. I used Manitoba Harvest brand products.
1-1/4 cups water
1 cup quinoa, rinsed
1/2 cup hemp seed nuts
1/2 cup chopped flat-leaf parsley leaves
1 large carrot, coarsely grated
1 small red bell pepper, chopped
1/4 cup each: cranberries, pepitas (raw pumpkin seeds)
DRESSING:
2 tbsp each: hemp oil, fresh lemon juice
1 tsp light soy sauce
1/2 tsp honey
Salt, pepper to taste
In small saucepan, bring water to boil over high heat. Add quinoa. Cover. Reduce heat to low; simmer 15 minutes or until water is absorbed and grains are tender-firm. Remove from heat. Let stand 5 minutes. Fluff with fork. (Makes about 3 cups.)
In mixing bowl, combine quinoa, hemp seed nuts, parsley, carrot, red pepper, cranberries and pepitas.
For dressing, in small bowl or measuring cup, combine hemp oil, lemon juice, soy sauce and honey. Season with salt pepper. Whisk well. Pour over quinoa mixture; mix well.
Let stand at least 30 minutes to let flavours develop. Serve at room temperature or refrigerate until chilled and serve cold.
Makes about 5 cups.
Adapted from one of the "diverse cross-section of healthy food possibilities" that FoodShare served at a salad bar fundraiser in Toronto in 2004. Hemp seed nuts (shelled hemp seeds) and hemp oil are in the refrigerated section of health stores such as the Big Carrot. I used Manitoba Harvest brand products.
1-1/4 cups water
1 cup quinoa, rinsed
1/2 cup hemp seed nuts
1/2 cup chopped flat-leaf parsley leaves
1 large carrot, coarsely grated
1 small red bell pepper, chopped
1/4 cup each: cranberries, pepitas (raw pumpkin seeds)
DRESSING:
2 tbsp each: hemp oil, fresh lemon juice
1 tsp light soy sauce
1/2 tsp honey
Salt, pepper to taste
In small saucepan, bring water to boil over high heat. Add quinoa. Cover. Reduce heat to low; simmer 15 minutes or until water is absorbed and grains are tender-firm. Remove from heat. Let stand 5 minutes. Fluff with fork. (Makes about 3 cups.)
In mixing bowl, combine quinoa, hemp seed nuts, parsley, carrot, red pepper, cranberries and pepitas.
For dressing, in small bowl or measuring cup, combine hemp oil, lemon juice, soy sauce and honey. Season with salt pepper. Whisk well. Pour over quinoa mixture; mix well.
Let stand at least 30 minutes to let flavours develop. Serve at room temperature or refrigerate until chilled and serve cold.
Makes about 5 cups.
