Seeing Clearly

I can see clearly now the rain is gone.....

...it's going to be a bright...bright...sunshiny 2013!!....

If the whole universe has no meaning, we should never have found out that it has no meaning: just as, if there were no light in the universe and therefore no creatures with eyes, we should never know it was dark. Dark would be without meaning. -- C. S. Lewis 

The hour is now........A Hopi Elder's Talk

Peruvian Quinoa Salad (McDougall Newsletter)

2 cups uncooked quinoa (or 4 cups any leftover grain)

3 cups water

8 dried apricots, finely diced

¼ cup chopped sun-dried tomatoes

2 ears of corn, cooked & cut off cob or 2 cups frozen corn

6 small green onions, sliced in rounds

2 tomatoes, diced

1 cucumber, diced

½ cup finely diced colored bell peppers

1 can artichoke hearts or bottoms, drained and chopped (reserve 2 bottoms for the dressing recipe below)

¼ cup toasted slivered almonds

2 avocados, chopped

Toast the quinoa in a dry skillet for a few minutes.  Add boiling water, apricots and sun-dried tomatoes.  Cover and cook over low heat for 15 minutes.  Add the corn kernels and let rest for 10 minutes.  Transfer to a fine mesh strainer and allow to rest for another 10 minutes so it is well drained.  Transfer to a large bowl.  Add the remaining ingredients and mix well.

Dressing:

2 artichoke hearts or bottoms, chopped

1 bunch cilantro, rinsed well, stems removed

4 stems basil, rinsed, stems removed (optional)

1 tablespoon honey or Agave nectar

½ cup rice vinegar

¼ cup red wine vinegar

juice of 3-4 limes

Place all dressing ingredients into a food processor or blender and process until well mixed.  Taste and adjust seasonings as desired, adding salt to taste (optional).  Toss with the quinoa mixture and serve.  The grains will absorb some of the tartness of the dressing, and it will seem milder when served with the grains.

Serves 8