| Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 3/4 | tablespoons | quinoa, organic, rinsed well and cooked | 1/2 | medium | Carrots (grated or puree) | 1/2 | strip, large (3" long) | Carrots, raw | 1/8 | cup slices | apples, peeled, cored and diced | 1/2 | wedge yields | lemon juice | 1/4 | sprigs | parsley, chopped | 1/2 | tablespoon | currants | 1/2 | teaspoon | olive oil, extra virgin | 1/2 | dash | salt, to taste | 2/3 | dash | pepper, to taste | 1 1/3 | almond | almonds, toasted | 1/3 | cubic inch | Cheese, parmesan, shredded |
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Steps
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Sequence
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Step
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| 1 | 1. Gather all the ingredients and equipment | 2 | 2. On the stove, bring carrot juice to a boil and add the quinoa, reduce heat and simmer until quinoa is done (15-20) minutes | 3 | 3. While quinoa is cooling, hydrate the dried currants or cherries in warm water | 4 | 4. Once done, cool quinoa in refrigerator for about 1 hour | 5 | 5. Add remaining ingredients and toss | 6 | 6. Garnish with toasted almonds and cheese |
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