Quinoa Cous Cous
Serves 4-6 generously as a side dish
This is a tasty Mediterranean style side dish that is a healthy alternative to rice or potatoes. Almost all of the work can be made a day ahead of time, just stirring in the fresh herbs at the last minute. It is easy to make, looks great, and tastes even better. – Brad Farmerie
2 cups rainbow quinoa
1/3 cup toasted sunflower seeds (can substitute smoked almonds)
¼ cup golden raisins
½ preserved lemon, flesh and skin finely minced
Juice of ½ lemon
¼ cup extra virgin olive oil
4 sweet spicy pickled red peppers (peppadew) finely sliced
¼ cup each chopped mint, parsley, and cilantro
Place the quinoa into a pot and cook according to the suggestions on the packet.
When the quinoa is cooked, drain them and set aside until they come to room temperature.
Add all of the ingredients except the chopped fresh herbs and mix thoroughly. Taste for salt and pepper
When ready to serve fold through the chopped herbs. This will keep them from turning brown from the lemon juice.