Ingredients
- 1 cup quinoa
- rinsed
- 1 14 cups water
- 1 tablespoon ume plum vinegar (to taste)
- 2 tablespoons extra virgin olive oil
- 12 cup pine nuts
- lightly toasted
- 13 cup scallion
- finely chopped
- 14 cup of fresh mint
- finely chopped
- 1 cup cauliflower floret
- blanched 2 minutes
- 14 cup diced carrot
- blanched 1 minute
Instructions
- In a medium saucepan, bring water to a boil, then add quinoa.
- Cover, reduce heat, and simmer for 12 minutes.
- Let stand for five minutes, then fluff.
- Toss in remaining ingredients and serve.
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