Veggin' Out Quinoa Confetti Salad (Vegan, Gluten-Free)
1/4 cup coarsely chopped Sea Salt Toasted Almonds
2 C. Vegetable Broth (or 2 Vegetable Bouillon Cubes dissolved in 2 C. Hot Water)
1 C. Quinoa, uncooked
1 cup cooked fresh or or frozen Corn
1 each: Yellow and Red Pepper, chopped
1/4 cup chopped Parsley
1/3 cup Orange-Sesame Dressing (ingredients & recipe below)
Orange-Sesame Dressing Ingredients:
Combine the following in a jar with a lid and shake together (or put 1 peeled seedless orange and all the other ingredients into a blender and whirl up):
1/4 cup fresh-squeezed Orange Juice
1/4 cup Cider Vinegar
2 tablespoons Sugar or 1 pkg. "SweetLeaf" Stevia
2 tablespoons Gluten-Free Tamari
1 teaspoon organic Sesame Oil (or Tahini)
Toasting Nuts: Preheat oven to 400 degrees. When heated, spread 1 layer raw/natural almonds on pizza pan; shake Celtic Sea Salt over nuts; and toast for 5 minutes (make sure not to burn). Remove. Cool. Chop.
Bring broth and quinoa to a boil in a sauce pan on high heat; simmer on medium/low for 15 mins or until liquid is absorbed (keep a close eye on it as it can burn easily). Spoon into large bowl and cool.
Add all remaining ingredients except nuts; mix lightly.
Top with nuts and serve. This tastes best when prepared and chilled the night before serving. Enjoy!
Here is another delicious Quinoa (or Millet) Salad to try: Quinoa/Millet-Black Bean Salad