Serves 6 to 8
2 cups organic short grain brown rice
3 cups water
1/3 cup organic orange juice concentrate
2 tablespoons organic tamari
1/2 teaspoon salt
1/2 teaspoon crushed red pepper
1 teaspoon finely minced or crushed garlic
1/4 cup crushed canned pineapple
2 tablespoons organic brown rice vinegar
1/4 cup organic toasted sesame oil
2 ribs celery
1 bunch organic green onion
1/2 red bell pepper
1/2 green bell pepper
1/2 yellow bell pepper
1 cup roasted Spanish peanuts
1/3 cup organic currants
In a pot bring rice and water to a boil, then reduce heat to low and simmer, covered, until the water is absorbed (about 40 minutes).
In a bowl, mix together the following ingredients: orange juice concentrate, tamari, salt, crushed red pepper, minced garlic, crushed pineapple, rice vinegar and sesame oil.
When the rice is cooked but still hot, stir in the dressing. Cool in the refrigerator, stirring occasionally.
Thinly slice the celery and green onion. Dice the bell peppers.
When the rice is fully cooled, stir in the celery, green onion, bell peppers, peanuts and currants.
2 1/3 cups water
3 organic Roma tomatoes
1/2 bunch organic green onion
1/2 bunch organic cilantro
1/3 cup organic lime juice
1 teaspoon salt
1 teaspoon organic minced or crushed garlic
1 tablespoon organic dried mint
1/3 cup organic extra virgin olive oil
Rinse quinoa in cold water in a fine mesh colander and let drain well.
Bring water to a boil. Add quinoa, stir, and bring to a full rolling boil. Cover and reduce heat to a simmer; simmer for 5 minutes. Turn off heat and let the quinoa slowly finish for another 10 minutes. Let cool in the refrigerator.
Peel and dice cucumber, removing the seeds. Dice tomatoes. Thinly slice green onions. Chiffonade fresh mint and coarsely chop cilantro.
In a bowl mix together lime juice, salt, pepper, garlic, dried mint and olive oil.
When the quinoa has cooled, toss with cucumber, tomatoes, green onions, mint, cilantro and dressing.