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Once again,
you California Ripe Olive fans never cease to amaze
us. Oh, the things you do with these little black morsels
when posed with a challenge. This time we asked for
tasty, healthy grain-based recipes featuring California
Ripe Olives. The e-mails came pouring in with dozens
of dishes that tickled our tastebuds and gave us more
reasons than ever to eat healthfully. Then it was time
to choose the winner.
Finally, we
came across Elaine Sweet's
entry, and we knew we were onto something special. Her
Queen Quinoa Olive Salad, showcases not just one, but
two grains, brown rice and quinoa, in combo with our
favorite little black fruit. A double delish dish with
twice the grainy goodness, how could we resist? We couldn't.
Now the question is, can you?
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Queen
Quinoa Olive Salad
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- 1
1/2 cups water
- 1/2
cup quinoa
- 1
cup cooked brown rice
- 2
tomatoes, seeded & chopped
- 1
cucumber, peeled, seeded and chopped
- 3/4
cup sliced California Black Ripe Olives
- 1
bunch green onions, cropped and chopped
- 1/3
cup chopped fresh cilantro
- 2
Tablespoon toasted pine nuts
- 2/3
cup champagne vinegar
- 1/4
cup sugar
- 2
Tablespoon Thai chile Sauce
- 1
teaspoon soy sauce
Directions:
In saucepan, bring water to boil, add quinoa,
reduce heat, cover and simmer for 20 minutes.
Cool.
In salad bowl, combine rice, quinoa, tomatoes,
cucumber, California Ripe Olives, onions, cilantro
and nuts, tossing lightly.
In small saucepan, add vinegar, sugar, chile
sauce and soy sauce. Cook over medium heat until
sugar has dissolved.
Toss salad with dressing, to taste, and place
in refrigerator to cool.
Makes 4-6 servings.
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