Ingredients
- 2 cups uncooked quinoa, (or 4 cups cooked grain of choice)
- 4 cups water (to cook quinoa)
- 8 dried apricots
- ¼ cup sundried tomatoes, chopped
- 2 ears corn , cut off cob
- 6 small green onions, sliced in rounds
- 2 tomatoes, diced
- 1 cucumber, diced
- ½ cup colored bell peppers, finely diced
- 1 can artichoke hearts or bottoms, drained and chopped (reserve 2 bottoms for the dressing recipe below)
- ¼ cup toasted slivered almonds
- 1 avocado
- Dressing:
- 2 artichoke hearts or bottoms, chopped
- 1 bunch cilantro, rinsed well, stems removed
- 4 stems basil, rinsed, stems removed (optional)
- 1 Tablespoon honey or Agave nectar
- ½ cup rice vinegar
- ¼ cup red wine vinegar
- 3 - 4 limes, squeezed for their juice
Salads, Rice/Grains
Quinoa Salad with Lime-Cilantro Dressing. To import, drag image to your MacGourmet recipe box.
Directions
Taken from the McDougall Website: www.drmcdougall.com
"Roberta made this delicious salad during our last 10-Day McDougall Live-In Program and when I sampled it, I immediately asked if I could print the recipe in the newsletter. She says you can also make this with 4 cups of any leftover grain that you have instead of the quinoa, if you wish." - Mary McDougall
Toast the quinoa in a dry skillet for a few minutes. Add boiling water, apricots and sun-dried tomatoes. Cover and cook over low heat for 15 minutes. Add the corn kernels and let rest for 10 minutes. Transfer to a fine mesh strainer and allow to rest for another 10 minutes so it is well drained. Transfer to a large bowl. Add the remaining ingredients and mix well.
Place all dressing ingredients into a food processor or blender and process until well mixed. Taste and adjust seasonings as desired, adding salt to taste (optional). Toss with the quinoa mixture and serve. The grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.
