1 cup (250 mL) quinoa
2 cups (500 mL) water
1/4 tsp (1 mL) salt
1 cup (250 mL) thin green beans, trimmed
2 Tbsp (30 mL) extra-virgin olive oil
2 tsp (10 mL) freshly squeezed lemon juice
1/2 English cucumber, cut into thin julienne strips
1/2 cup (125 mL) dulse fronds or 1/4 cup (60 mL) dulse flakes
2 green onions, chopped
Freshly ground black pepper to taste
Drain and rinse quinoa. Cook quinoa in boiling salted water for 15 minutes or until grains are tender but still crunchy. Rinse in cold water. Drain and set aside.
Blanch beans in boiling water just until bright green but still crisp. Rinse in cold water. Drain and set aside.
Combine oil and lemon juice in large bowl. Whisk to blend. Add quinoa, beans, cucumber, dulse, and green onions. Gently toss together until evenly mixed. Add pepper to taste. Garnish with carrot curls.
Each serving contains: 231 calories; 7 g protein; 6 g fat (0.7g sat. fat, 0 g trans fat); 36 g carbohydrates; 4 g fibre; 405 mg sodium
source: “Show-Stopping Toppers“, alive #330, April 2010