From The One Peaceful World Cookbook by Alex Jack and Sachi Kato
This tasty salad has a rich, satisfying flavor as is, but can also be enhanced with zesty cilantro sauce.
1 cup quinoa, sorted and washed
pinch of sea salt
1/2 tablespoon lemon zest
1 tablespoon lemon juice
1/2 cup chopped parsley or fresh mint, for garnish
1 tablespoon olive oil
1/4 teaspoon sea salt
1 teaspoon ginger juice
To make the quinoa:
- Combine quinoa and 1 3/4 cups of water in a medium pot. Bring to a boil, and add sea salt. Place flame deflector underneath, then simmer for 20 minutes. Remove from flame and let stand for 10 minutes.
- Transfer to a bowl and let cool.
To make the dressing:
- Place olive oil, sea salt, and 1/4 cup of water in a saucepan.
- Bring to a boil and simmer for a minute, and then add ginger juice.
- Remove from flame and let cool for a few minutes.
- Toss the dressing over the quinoa and mix gently.
- Add lemon zest, lemon juice, and parsley for garnish.
- Serve warm or at room temperature.
Makes 2 cups
The refreshing herby flavor of cilantro meshes with the tanginess of lemon to make the perfect sauce to accompany croquettes, fritters, and roasted vegetables.
1–2 cloves garlic, sliced
4 1/2 tablespoons olive oil, divided
2 bunches cilantro, washed and chopped (4 cups)
1/2 cup lemon juice
1/2 cup apple juice
1 teaspoon sea salt
1 tablespoon rice vinegar
1 tablespoon umeboshi vinegar
1 teaspoon shoyu
black pepper (optional)
- In a small skillet, lightly sauté garlic in 1/2 tablespoon of olive oil until golden.
- Place garlic with remaining ingredients in a blender and blend until smooth.
- Taste, adjusting flavor if necessary.
- Store leftover sauce in a jar and keep in the refrigerator for 3–4 days.