This is mainly “raw” and great for Summer
4 Cups Cooked Quinoa
1/4 Cup Lemon Juice
1/2 Cup Pecans
1/3 Cup Walnut Oil
1/2 Cup Walnuts
2 T. Low Sodium, Wheat Free Tamari
3/4 Cup Sliced mushrooms
1/4 tsp. Cayenne Pepper
1/2 Cup Sliced Olives
dash Celtic Sea Salt Curry Seasoning
1/2 Cup Scallions, chopped
Dash Tumeric
After quinoa has been removed from the heat and cooled down, place all ingredients in a large mixing bowl, and mix well adjusting the seasoning to taste. Transfer onto a serving platter, decorate with edible flowers and serve.
Dorit’s book: Celebrating Our Raw Nature