Quinoa Salad
Cheri Clotiaux Stringer (originally from Marcia Dilly)
Servings: 4-6 servings
A friend brought this to a brunch recently and I was fascinated, not only by the taste but by the appearance as well. I hadn’t heard of Quinoa (pronounced KEEN-wah) before, but it turns out to be something of a "superfood". It’s not really a grain, but the seed of a leafy plant that’s distantly related to spinach and is touted as a "superfood" because of it’s protein content. Unlike other grains, it is not missing the amino acid lysine, so the protein is more complete, so you can understand its popularity among vegetarians. Quinoa offers more iron than other grains and contains high levels of potassium and riboflavin, as well as other B vitamins: B6, niacin, and thiamin. It is also a good source of magnesium, zinc, copper, and manganese, and has some folate (folic acid).
This crop, native to the Andes, sustained the ancient Incas, and has been cultivated continuously for more than 5,000 years. Quinoa thrives in poor soil, arid climates, and mountainous altitudes. Today, most quinoa is imported from South America, although it is being cultivated on the high slopes of the Colorado Rockies.I found this at my regular H.E.B. in Austin, and for sure you could find in a health food store like Whole Foods or Central Market. I think they both offer it in their bulk foods section. (Dec 2009)
Dressing
Salad
1 cup Quinoa, rinsed well
2 cups water or chicken broth
1/4 cup red onion, slivered
1/2 cup sun-dried tomato, chopped (or roasted red pepper)
1/4 cup fresh basil, chopped
1 cup baby spinach
1/2 cup toasted pine nuts, optional
1 whole garlic bulb, roasted (see instructions below)
1/3 cup olive oil
2 Tbsp rice vinegar
1 Tbsp lemon juice
1 Tbsp Dijon Mustard
1/2 tsp salt
1/4 tsp pepper, coarsely ground
Salad
1 cup Quinoa, rinsed well
2 cups water or chicken broth
1/4 cup red onion, slivered
1/2 cup sun-dried tomato, chopped (or roasted red pepper)
1/4 cup fresh basil, chopped
1 cup baby spinach
1/2 cup toasted pine nuts, optional
Dressing: Cut the tops off of the garlic pods, brush with olive oil, wrap in foil and bake 45 minutes at 400 degrees. Squeeze garlic pulp into a blender and blend with other dressing ingredients.
Salad: Bring water or broth to boil. Add the rinsed quinoa and simmer 15 minutes. Cool slightly and then add the remaining ingredients and toss with the dressing. Chill and serve.
Salad: Bring water or broth to boil. Add the rinsed quinoa and simmer 15 minutes. Cool slightly and then add the remaining ingredients and toss with the dressing. Chill and serve.