Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 cup dry quinoa, rinsed and cooked 1 apple, grated or finely diced 2 carrots, grated 12 roselle, trimmed and slivered 2 very ripe persimmons, squeeze to remove juice and pulp, discard skins 1 Tablespoon each apple cider vinegar and lemon juice 2 Tablespoons olive oil 1 teaspoon honey, cane syrup or maple syrup A pinch each of salt and freshly ground pepper DIRECTIONS Spread cooked quinoa on a cookie sheet or roasting pan to cool. Combine apple, carrot and roselle in serving bowl. Stir in cooled quinoa. Set aside. To make dressing, combine remaining ingredients in a small jar. Cover tightly and shake to combine. Pour dressing over quinoa mixture. Stir until dressing is evenly distributed. Serve immediately or cover and chill before serving. Cover and refrigerate leftovers. Copyright © 2017 Stefanie Samara Hamblen |
