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Frontpage Slideshow | Copyright © 2006-2010 JoomlaWorks, a business unit of Nuevvo Webware Ltd.
Recipe: Canihua Salad with Citrus Dressing PDF Print E-mail

 (Adapted from Ceres Organics’ website by Chris Ellis)
July, 2016

 A delicious refreshing salad no matter what the season!!

INGREDIENTS

  • 1 cup dry canihua (unlike quinoa rinsing is not necessary)
  • 2 cups water
  • 1 large avocado, diced
  • 1 medium red or sweet onion, diced
  • 1 orange peeled and cut into small pieces
  • 1/4 tsp salt, or more to taste
  • 1/3 cup lime juice
  • 2-3 Tbsp. rice vinegar
  • 1/4 cup extra virgin olive oil
  • 1/2 cup fresh cilantro, chopped
  • 1/2 cup (or less) fresh mango, diced, or rehydrated dried mango (pour about 1/2 cup of boiling water over it and let sit for 15 minutes or more, until soft, then cut it into small pieces.
  • Save half of the water from soaking the dried mango to add to the dressing!
  • 1/4 cup (or more) pumpkin or sunflower seeds, roasted  (salted or unsalted)
  • Fresh chives, chopped, for garnish

DIRECTIONS

  1. Bring water to a boil, add canihua, and turn down the heat. Cover and cook for 15 to 20 minutes, until soft, adding more water if needed. The canihua will be crunchy but not hard. Allow to cool slightly.
  2. Mix salad dressing ingredients together: olive oil, vinegar, lime juice, and (if you have it) about 1/4 cup water from rehydrating dried mango. Set aside.
  3. Add diced onion and avocado and orange and mango pieces to canihua and mix together. Add salt, then pour over dressing, and combine ingredients. Garnish with chives (you can also add cilantro, if desired).  

** I often keep cilantro on the side when I serve it to a group, since there are people who are not so fond of cilantro!
SERVES 6-8