the mighty quinoa

billy and me
my son Billy and I exchange recipes from time to time, having similar tastes, and similar desires to eat as fresh & local as possible. This year I am going to try growing quinoa myself to make this fabulous salad that Billy and I created through email exchanges and experiments in our kitchens, hundreds of miles apart.

Toasted Quinoa Salad

1 cup quinoa
2 cups vegetable or chicken stock
1 large carrot, peeled and grated
1 sweet red pepper, chopped
2 green onions, sliced
1 avocado (if you have one) peeled & chopped in chunks
1/2 cup chopped snow pea pods 
1/4 cup chopped fresh mint or basil

Dressing (you will only use about 1/4 cup of this):
roast one bulb of garlic [400 for 30-35mins}
blend in food processor or blender with:
1/2 cup oil
1/8 cup balsamic vinegar
1/4 cup water
1 tbsp dijon mustard
lemon juice

an alternate dressing (equally tasty):

2 tbsp gluten-free soy sauce
1 tbsp sesame oil
1 clove garlic, minced
1/2 tsp hot pepper sauce

Place quinoa in fine mesh sieve. Rinse and drain well. (very important!) Place quinoa in nonstick pan over medium high heat. Toast, stirring frequently for about 5-7 minutes or until fragrant and beginning to hear quinoa snapping/popping. Remove from heat.
In saucepan, bring stock to boil and add quinoa. Stir and return to boil. Cover, reduce heat to low and simmer for about 20 minutes or until liquid is absorbed. Remove from heat and let stand 5 minutes. Using fork, fluff quinoa and place in large bowl. Let cool slightly. Add carrot, pepper, green onions, mint or basil.
Make your dressing. Drizzle as desired over salad and toss to combine. Serve warm or cold. or use as filling for a wrap: Lettuce-Leaf Basil Wraps!

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