Instructions: In a 2-quart saucepan, bring water and tamari to a boil. Add quinoa; return to a boil. Reduce heat, cover, and simmer until quinoa is tender but still crunchy, about 15 minutes. Transfer quinoa to a large bowl and toss with olive oil. Cool to room temperature. Meanwhile: steam asparagus until crisp-tender and cut into 1 inch pieces. When quinoa has cooled to room temperature, mix in remaining ingredients. Add more tamari to taste, if needed.

NOTES : Quinoa (pronounced KEEN-wah) is a tiny pearl of a grain packed with nutrients. Here it is used in a Pasta salad. Can also be used in pilafs, salads, stuffings, or served as a hot cereal.

cooking teacher who uses natural ingredients and specializes in vegan and Macrobiotic cuisine. For the Bergen Record 1999. For

make extra and add to soups and stews; sprinkle some on salads, add to rice, use in wraps (sandwiches)...

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