A holistic approach to health, joy, and good food.

Thursday, February 7, 2013

Pumpkin Seed & Raisin Quinoa Salad



This has become one of my stand-by's.  It's so easy to make, delicious cold, and its the quintessential "whole food" - everything is in its real and perfect form.  I love adding this to any buddha bowl with cabbage, avocado, or just simply by itself.  You can even hide some of it in some steaming veggie broth and call it a soup. 

I also love that it fulfills many different tastes - sweet raisins, earthy pumpkin seeds, a pinch of sea salt, and a nice kick from the spices.  My Ayurveda gurus would be proud. 

1 cups quinoa
1.5 cups water
small piece of kombu

In a pot, heat the quinoa, water and kombu until boiling.  Lower the heat and cover, cooking until all the water has absorbed, about 20 minutes or so.  Let it sit on the stove until cool.

Fluff with a fork.  Add in:

Small handful organic raisins
Small handful raw or toasted pumpkin seeds
1 teaspoon cumin
1 teaspoon smoked paprika (optional)
Couple shakes of chipotle powder (optional)
About ½ cup chopped cilantro (optional)
Sea salt, to taste

Mix well and enjoy. 




1 comment:

  1. This was really yummy. Fixed it tonight and hubby liked it too. I used the red quinoa, but otherwise it's the same as above. Thanks for the great recipe!

    ReplyDelete