Product Lists & Information:
Place an Order
Snacks, Gifts, & Misc.
Photos of our Farm
Place an order online and receive a free Paul's Grains product sample of our choice! Be sure to check the box on the order form to indicate your interest.
Join our email list to receive occasional news about site updates, new products, sales, and more. We promise not to give your address to anyone else, and you're free to unsubscribe at any time.
Get in touch:
2475-B 340th St.
Laurel, IA 50141
We hope you come back again!
Special thanks to a customer, Mrs. Ruth S., for sharing this recipe with us!
3 1/2 c. water
1 1/2 c. quinoa
1 bunch green onions, finely sliced
1/2 c. dried cranberries, diced
1/3 c. cilantro, finely chopped (I use parsley I grow in my garden)
3/4 c. celery, finely diced
3/4 c. coarsely chopped pecans
1 Tb. extra-virgin olive oil
3 Tb. lemon juice
1 Tb. rice wine vinegar
1/2 Tb. sesame oil
1/4 tsp. salt
1/8 tsp. ground black pepper
Bring water to boil. Add quinoa; stir, cover, and reduce heat to a simmer. Cook until quinoa is soft and water is absorbed, about 25-30 minutes.
Add green onions, dried cranberries, cilantro, and celery to a large salad bowl. Toast the pecans in a small skillet and add to salad bowl. Add the olive oil, lemon juice, vinegar, sesame oil, salt and pepper to the bowl. Stir to mix.
Stir in the quinoa when it has cooked and cooled slightly. Set aside for an hour if possible to allow flavors to marry; serve at room temperature.