Have with:
- fish
- chicken
- 1/3 cup hulled sesame seeds
- 1/3 cup hulled sunflower seeds
- 1/3 cup hulled pumpkin seeds
- 1/2 cup arame (I left it out and it was fine)
- 1/2 tsp. course sea salt
- 1 cup quinoa
- kernels from 2 ears of sweet corn (or 16 ounce bag of frozen)
- 1 red onion
- 1 red bell pepper
- 1 bunch red radishes (8 to 10)
- 1 large carrot
- 1/2 cup cider vinegar
- 1/3 cup extra-virgin olive oil
- 1 small bunch of cilantro
- 2 scallions
- 1 jalapeno pepper
- 1 garlic clove
- salt and pepper
- Preheat the oven to 375F. Spread the 3 types of seeds (1/3 cup each) on a baking sheet and toast in the oven for 12 minutes, or until golden brown. Then let them cool.
- Combine 1/2 cup arame with 2 cups of warm water and set aside to swell for 10 minutes, until soft. Drain and set aside.
- Cook the quinoa. Bring 1 1/2 cups of water to a boil and salt with 1/2 tsp. coarse sea salt. Add 1 cup of rinsed quinoa. Return to a boil and cook for 20 minutes. (I sometimes cover, but then it takes more than 20 minutes for the water to absorb.) When water has been absorbed, spread quinoa out on baking sheet to cool.
- In a pot fitted with a steamer, combine the corn kernels and one diced red onion. Steam for 3 minutes, until crisp-tender. Remove to a colander and chill under cold running water. Drain thoroughly.
- Dice red pepper, cut radishes into matchsticks. Grate the carrot.
- Combine everything and pour marinade over it. Mix well and refrigerate for 20 minutes to marry the flavors.
- Chop about 1 cup of cilantro. Leaves and tender stems.
- Trim and slice 2 scallions, white and green parts.
- Seed a jalapeno pepper and mince it.
- Mince a garlic clove.
- Combine all of the above with 1/2 cup of cider vinegar and 1/3 cup of EVOO. Add salt and pepper and wisk.
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