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26
RECIPES
RAINBOW QUINOA SALAD
Serves: 6 - 8
#EatTheRainbow. Blueberries, Edamame, Watermelon, Cranberries & Slivered Almonds make
this salad a perfect picnic choice. Vegan and gluten-free, this salad can be easily doubled to
please a crowd.
• 4 cups uncooked quinoa
• 8 cups water
• Pinch of Kosher salt, to taste
• 1-1/2 cups fresh blueberries, washed
• 1-1/2 cups cooked, shelled edamame,
• 1-1/2 cups diced seedless watermelon
• 1-1/2 cups slivered almonds
• A handful of fresh chopped herbs:
cilantro, dill, parsley and mint
Rainbow Salad Dressing
• 1/2 cup extra virgin olive oil
• 2 navel oranges, juiced and zested
(1/3 to 1/2 cup)
• 1 cup dried cranberries
• Freshly ground black pepper, to taste
1. Place zest and juice of 2 oranges into small bowl. Add the dried cranberries.
2. Rinse the quinoa thoroughly in a ne sieve.
3. Place the quinoa, water and salt into the cooking pot.
4. Using the WHITE RICE function, program the WARM setting time for 30 minutes.
5. When the 20 Cup Rice Cooker turns OFF, scoop the cooked quinoa into a large bowl
and uff with a fork to separate the grains. Let it cool to room temperature.
6. Drizzle cooled quinoa with olive oil and toss well to coat. Add the fresh squeezed
orange juice, macerated cranberries, and chopped herbs and toss again. Season
with freshly ground black pepper, to taste. Add more olive oil or orange juice if
needed.
7. Add the blueberries, edamame, watermelon, and chopped herbs, to the quinoa,
and toss lightly. Top with slivered almonds before serving.
SO-316360_90092_BELLA Pro 20 Cup Rice Cooker IM_R2.indd 26 2019-06-17 9:41 AM
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