From the Kitchen of Amy Rothenberg ND
This newer grain to reach America is a real hit! It cooks fast, is loaded with protein & is easy to work with. It has a slightly nutty flavor but easily takes on the taste of ingredients around it. This salad takes about 20 minutes to make once the quinoa is cooked, which takes only about 15-20 minutes. Note that this recipe calls for a lot of chopping! I like to make it when friends or family are visiting, and get everyone in on the action with a knife & cutting board. I often keep a pot of cooked quinoa in the fridge & use that. I have also made this same salad using brown rice as the grain or faro, another high protein, similar to barley tasting, grain.
To make quinoa, rinse the grain first and then use double the amount of water to the grain. For this recipe, here are the ingredients:
- 2 cups dry quinoa
- 4 cups water
- 5 cloves garlic, grated or smashed & minced
- 1 small onion, sliced and diced, teensy pieces best
- 1 big carrot, cubed into miniscule squares
- 4 radishes, grated
- 1 cup parsley, chopped
- 1 cup cilantro, chopped
- Juice of one orange or one lemon—the former will be sweeter
- 2 TBSP tamari
- 2 TBSP sesame oil
- ¼-1/2 cup olive oil
- 1/8 tsp salt (if desired)
- One cup cashew pieces- toasted can be nice, but not necessary
- ½ cup raisins, try golden ones! Or dried cranberries
Make the quinoa by bringing dry amount to a boil with double the water and then turning down the heat. Let simmer until all the water is absorbed. Allow to cool.
Then add all the rest of the ingredients, mix well, chill. Delicious served with a piece of grilled fish & some winter roots or atop a bed of lettuce for a meal unto itself! This salad gets better after a day or two in the fridge, the flavors meld and well, it’s delicious!