Bo's Cranberry Hemp Quinoa Salad September 24 2014
1 1⁄4 cups water
1 cup quinoa , rinsed
1⁄2 cup chopped parsley leaves
1⁄2 cup of hemp seed
1 large carrot coarsely grated
1 small red pepper, chopped
1⁄4 cup each: cranberries, pepitas (raw pumpkin seeds )
2 tbsp each: hemp oil, fresh lemon juice
1 tsp light soy sauce
Bo’s Spice to taste
In small saucepan, bring water to boil over high heat. Add wuinoa, Cover. Reduce heat to low, simmer 15 minutes or until water is absorbed and grains are tender firm. Remove from heat let stand for 5 minutes, then fluff with fork.
In a mixing bowl, combine quinoa, hemp seed, parsley, carrot, red pepper, cranberries and pumpkin seeds.
For dressing, in small bowl or measuring cup, combine hemp oil, lemon juice, soy sauce and honey. Season with Bo’s spice. Whisk well. Pour over quinoa mixture, mix well.
Let stand at least 30 minutes to let flavours develop. Serve at room temperature or refrigerate until chilled and serve cold.
Note for our vegan friends - replace honey with Agave syrup.