Tuesday, September 10, 2013

Quinoa Garden Salad

 A few years ago, I went to a cooking class at Ashley's house. She's an awesome cook, and she introduced me to quinoa. You know, the ancient, high protein grain raised high in the Andes?  The one with the funny name that looks like it should be pronounced "Key-No-Ah"? But you probably already know that it's "Keen-Wah", right?

Here is my rendition of Ashely's salad. This is the perfect time of year to enjoy this- fresh corn, zucchini, carrots, kale, red pepper, or what ever you've grown or picked up fresh at the farmer's market. Add the lime and cumin dressing and you're good to go. Colorful, healthy, easy to make ahead of time. Yum.

(Thrifted bowl and placemat, Value Village)

Quinoa Garden Salad

1 C. Quinoa
Pinch of Sea Salt
1 3/4 C. Water
1 or 2 Cans Black Beans, rinsed and drained
Corn- Grilled, Cut from 2-3 large ears (but leave in big chunks)
3 large Carrots, julienned
1 large Red Pepper, chopped
2/3 Cup chopped fresh Cilantro
Kale-3 leaves with stem removed, finely chopped
1 small Zucchini, chopped
1/2 medium Red Onion, chopped (or use green onions)
1 (6-ounce) can Black Olives, halved (optional)

Note: You can add grilled or rotisserie chicken too for a non-vegetarian version

1/3 Cup Lime Juice, fresh squeezed
1 teaspoon Salt
1 1/4 teaspoons ground cumin
1 1/2 Tablespoons Red Wine Vinegar
1/3 Cup Olive Oil

Prepare Quinoa: In large bowl, wash quinoa by rinsing and draining at least five times until water is clear. (This removes a natural, bitter coating.) Place rinsed quinoa, salt, and water in pot. Bring to boil. Reduce heat and cover, simmering 15-20 minutes until water is absorbed.

Make Dressing: Whisk all ingredients together, except oil. And oil in slow stream, whisking to combine.

Make Salad: Add cooked, slightly cooled quinoa to other ingredients. Drizzle with dressing, toss well and adjust seasoning with salt and pepper. If made ahead, cover and refrigerate; bring to room temp to serve.

Make it a Wonderful Day!

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