Gluten-Free Does Not Mean Flavor Free
Mila Quinoa Salad with Asparagus
by Christine Estomo
1 cup Quinoa
1 3/4 cups vegetable stock
2 tablespoons Mila (hydrated)
2 cups asparagus (cut diagonally about 1/4in. thickness)
1 1/2 cups cherry tomatoes (cut in 1/4ths)
1 cup red seedless grapes (cut in 1/4ths)
A handful freshly chopped: parsley, mint, and cilantro
1/4 cup finely chopped sweet onion
1 clove garlic minced
Freshly squeezed juice from 1 lemon ( use less if you don't like that distinct lemon flavor)
1/2 cup olive oil
1/2 teaspoon Kosher salt
1/2 teaspoon chili powder
1/2 teaspoon ground coriander
Get all ingredients ready before starting to cook. This makes it easy and quick once you start cooking!
Put 2 tablespoons of MILA in 8 oz. of water. Let stand for 15 minutes. The seeds will hydrate and get thick.
Heat vegetable stock to boiling. While you are waiting for it to boil, heat quinoa in a medium frying pan over medium heat. Heat for about 5 minutes or until it starts to pop or turn brown.
Once the vegetable stock is boiling add the toasted quinoa and hydrated MILA. Turn heat down and simmer for around 15 minutes or until the Quinoa/MILA mixture absorbs the liquid.
Prepare the dressing by mixing all ingredients in a medium bowl.
When the quinoa/MILA mixture is ready, combine it in a large bowl with the tomatoes, asparagus, grapes, fresh herbs, and the dressing.
Serve on a bed of lettuce leaves and Enjoy!!!
I have to say that this tasted delicious as a left over!!! Christine