Okay how happy are the quinoa farmers these days? Quinoa and chia seeds are all the rage in health food lately. We’ve been on board for a while. We’ll often serve quinoa like rice or as a pilaf for a side at dinner. We all love it, even though it’s a really intimidating word to say out loud. It’s pronounced keen-wah. I didn’t try it for a couple of years just because I didn’t know how to say it. No I’m not insecure at all, why do you ask?
It’s so popular, because unlike other grains, it provides a complete protein. It’s the same reason rice PLUS the beans are a full meal vs just rice by itself. And for the anti-grain people, it’s actually not a grain! It’s a seed! Huzzah!
My very favorite favorite dish featuring quinoa is this salad. I adapted it from one I saw on mrshardingcooks.blogspot.com. It’s so delish, you won’t believe it. I eat it for days straight… And it’s versatile, so you can switch it up however you like. But trust me when I say: this combo is a winner. I hope you enjoy!!
Bring chicken broth to a boil in a medium sized sauce pan. Stir in the quinoa and craisins. Cover and reduce heat to low, simmer for 15 minutes until quinoa is fluffy and liquid is absorbed.
While quinoa is cooking, toast almonds either in a 400 degree oven for a few minutes or on stove-top.
Toss cooked quinoa with nuts, chopped onion, and any other desired ingredients (chopped broccoli, red peppers, snap peas, celery, grapes, etc).
Whisk dressing ingredients in a small bowl, adjusting amounts to desired taste. Pour over salad and stir. Add in feta and nuts.
This can be served warm, which is delicious, or chilled and served cold. If serving later, it’s best to mix in the chopped nuts right before serving. They do keep in the fridge for several days, but they’re best mixed in right before serving.
Okay, so this is one of my FAVORITE salads. The recipe is courtesy of my sister Cecily. It is loaded with delicious fresh herbs and veggies… add feta or goat cheese to make it even yummier! You can choose to skip the homemade dressing if you like and use a good quality organic balsamic vinegarette, but I highly recommend making your own.
Soak overnight in water and 1-2 tablespoons of lemon juice, vinegar, whey or other acidic compound and rinse quinoa VERY WELL in the morning. Run under water in strainer for several minutes, and make sure water runs clear before putting into pot to cook. Although quinoa is very healthy, it contains a natural outer coating which can be upsetting to the stomach. I often use about half or two-thirds regular quinoa, and about one half to one-third RED quinoa. They have the same basic flavor, but it makes the salad prettier.
In a saucepan, combine the quinoa, water, and salt. Bring to a boil. Reduce heat to low, cover and cook for 20 minutes. Remove from heat and let sit for 10 minutes. Fluff with a for and place in a large bowl and let it cool COMPLETELY (I usually make the quinoa a day ahead of time & refrigerate). Another trick is to add just a small splash of olive oil at boiling time- it helps the quinoa to fluff easier when cooled.
Add the parsley, cilantro, mint, tomatoes, scallions, pepper, carrots, and cucumber.
Pour the dressing over and mix well. Cover and chill about an hour before serving.
Basil Vinaigrette
In a blender combine all ingredients. Process for at least 1 minute. Store in a tightly
covered container in the refrigerator if not using right away.
I often use a combination of Orange Muscat Champagne Vinegar (from Trader Joe’s) with either the cider vinegar or lemon juice. Go with your own personal preferences.
**You can also add optional feta cheese or pine nuts/pistachioʼs too.
***The herb portions can vary according to how much you like that particular flavor. My cooking generally tends to be spice & herb heavy.