Quinoa 365 (12 page)

Southwest Quinoa Salad

A classic southwestern blend of black beans, corn and cilantro.
Serves 4–6.

2 cups (500 mL) water

1 cup (250 mL) quinoa

1/3 cup (80 mL) olive oil

1/3 cup (80 mL) fresh lime juice (about 2–3 limes)

4 tsp (20 mL) apple cider vinegar

2½ tsp (12 mL) ground cumin

1 tsp (5 mL) finely minced jalapeño, Fresno or Mirasol pepper (optional)

1¼ cups (310 mL) frozen corn kernels, thawed

1 cup (250 mL) diced red bell pepper (about 1 pepper)

One 14 oz (398 mL) can black beans, drained and rinsed

1/3 cup (80 mL) chopped fresh cilantro

¼ tsp (1 mL) salt

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Place the quinoa in a large bowl. Whisk the oil, lime juice, apple cider vinegar, cumin and jalapeño (if using) in a small bowl. Stir the dressing into the quinoa. Toss with the corn, red pepper, black beans, cilantro and salt. Serve immediately or cover and refrigerate in a sealed container for up to 3 days.

Sunny Summer Salad

Perfect for summer gatherings, this salad can be prepared the night before to take along to a family picnic, a barbecue or the cottage.
Serves 4–6.

1½ cups (375 mL) water

¾ cup (185 mL) quinoa

2 cups (500 mL) finely diced zucchini

1 cup (250 mL) finely diced red bell pepper (about 1 pepper)

1 cup (250 mL) finely diced yellow bell pepper

1/3 cup (80 mL) sunflower seeds, roasted and unsalted

1/3 cup (80 mL) dried currants

2 Tbsp (30 mL) minced fresh parsley

2 Tbsp (30 mL) minced fresh cilantro

1/3 cup (80 mL) fresh lemon juice (about 1–2 lemons)

¼ cup (60 mL) olive oil

1 tsp (5 mL) minced fresh garlic

½ tsp (2 mL) salt

Pinch each cayenne pepper, ground cumin and ground turmeric

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off but keep the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow to cool.

Place the zucchini, red and yellow peppers, sunflower seeds, currants, parsley and cilantro in a large bowl. Add the cooled quinoa. Whisk the lemon juice, oil, garlic, salt, cayenne, cumin and turmeric in a small bowl. Pour the dressing over the salad ingredients and gently toss until evenly distributed.

Sushi Salad

This salad has all the elements to please any sushi lover. It makes a light lunch or would be a great addition to a dinner party menu.
Serves 4–6.

1½ cups (375 mL) water

¾ cup (185 mL) quinoa

1 Tbsp (15 mL) fish sauce

1 Tbsp (15 mL) soy sauce

1 Tbsp (15 mL) white or cane sugar

½ tsp (2 mL) red pepper flakes

¼ tsp (1 mL) cayenne pepper

½ tsp (2 mL) minced fresh garlic

1½ cups (375 mL) imitation crabmeat

1 cup (250 mL) cored and diced English cucumber (unpeeled)

5 green onions, chopped

1 tsp (5 mL) finely chopped pickled ginger

1 tsp (5 mL) black sesame seeds (optional)

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Whisk the fish sauce, soy sauce, sugar, pepper flakes, cayenne and garlic in a large bowl. Add the quinoa and toss.

Cut the crabmeat into 1-inch (2.5 cm) pieces. Add the crabmeat, cucumber, green onions and ginger to the quinoa and gently toss. Garnish with black sesame seeds (if using). Serve.

Tomato Quinoa Salad

A zesty salad with a touch of heat.
Serves 4–6.

½ cup (125 mL) quinoa

1 cup (250 mL) water

¼ cup (60 mL) fresh lemon juice (about 1–2 lemons)

2 Tbsp (30 mL) tomato paste

2 Tbsp (30 mL) olive oil

1 tsp (5 mL) finely minced pickled jalapeño pepper

¼ tsp (1 mL) chili powder

¼ tsp (1 mL) salt

2 cups (500 mL) diced tomato

¼ cup (60 mL) finely chopped fresh parsley

¼ cup (60 mL) finely chopped fresh mint

1/3 cup (80 mL) thinly sliced green onion

Bring the quinoa and water to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

In a small bowl blend the lemon juice, tomato paste, oil, jalapeño, chili powder and salt and mix well. In a separate bowl, combine the quinoa, tomato, parsley, mint and onion. Add the dressing to the quinoa mixture just before serving.

Quinoa Sprouts

Sprouted quinoa has concentrated amounts of vitamins and minerals. It is a great addition to salads, sandwiches and sides or can just be munched as a snack for that extra boost of living enzymes! The quantity of sprouts you get will depend on the duration of the sprouting process.
*
Makes 2 cups (500 mL).

2/3 cup (160 mL) quinoa

2 cups (500 mL) distilled cold water

Place the quinoa and water in a 10-inch (25 cm) round or square covered casserole dish or glass bowl. Ensure all the seeds are completely immersed in water, cover and soak them for 40 minutes at room temperature.

Drain the quinoa and rinse thoroughly with water. Return the quinoa to the original dish and replace the cover, but leave a slight opening for air. Cover completely with a kitchen towel. Let the sprouts rest for 8 to 10 hours. Repeat the rinse-and-rest process 1 to 2 more times depending on how long you like your sprouts. The shorter the sprouts, the longer they last in the refrigerator. Be sure to use longer sprouts quickly, preferably within 24 hours.

Quinoa Sprouts can be used in the following recipes:
Asian Sprout Salad
,
Dill Potato Salad
,
Quinoa Bean Salad
,
Chicken Sprout Salad Wrap
,
Tuna Basil Sprout Sandwich
,
Supreme Turkey Sprout Sandwich
,
Cucumber Gouda Sprout Sandwich
and
Egg Salad Sandwich
. For more quantities see the quinoa sprouts section of the
Introduction
.

*
The quality of sprouts may differ depending on the brand or age of the seeds you are using. Make sure the seeds have not reached the expiry date printed on the package. Also make sure to follow these steps closely for best results.

Garlic Toasted Quinoa

Use this crunchy, savory topping in place of croutons on any of your favorite salads.
Makes ½ cup (125 mL).

1 Tbsp (15 mL) butter

¼ tsp (1 mL) garlic salt

½ cup (125 mL) quinoa

Preheat the oven to 350°F (180°C). Melt the butter in a small frying pan on medium heat and add the garlic salt. Remove from the heat and add the quinoa, tossing lightly to coat with butter.

Spread the quinoa on a large baking sheet. Bake for 10 to 12 minutes, until the quinoa is toasted and fragrant. Remove from the oven and cool. Use immediately or store in a sealed container in the refrigerator for 6 to 8 weeks.