These days, everyone I know seems to be jumping on the quinoa train, including me. Every Sunday, I’ve been cooking a big batch in my rice steamer and freezing it so that I can have it throughout the week. After all, quinoa stacks up to be a perfect food — high in protein, low in carbs, with an 8-pack of essential aminos — a nutritional knock-out.
When my husband polished off three helpings of this salad last week, I figured it was worth sharing. The only trick is to cook the quinoa properly, so that the little seeds sprout their tiny tails without turning to mush. My fail-proof technique? Ignore the cooking instructions on the back of the box. Use a rice steamer if possible, and reduce the amount of recommended liquid by about 25 percent (For 2 cups of quinoa, I would use a scant 3 cups of water.).
I love a dish that can be served warm, at room temperature, or straight out of the refrigerator. And because quinoa staves off sogginess longer than rice or pasta, it’s the salad you’ll want to serve at a barbeque or bring to a picnic. Hello, summer!
Salad
1 (12-ounce) box quinoa
1 cup cherry tomatoes, halved
1 red bell pepper (roasted if possible), seeded and diced
1 cup anchovy-stuffed olives
1 cup garbanzo beans, drained
1 cup fresh or frozen cooked corn kernels
1/4 cup chopped chives or scallions
6 ounces feta cheese, crumbled
Mediterranean Vinaigrette
1 clove garlic, finely minced
2 teaspoons Dijon mustard
1/8 cup red wine vinegar
1 tablespoon fresh chopped oregano or parsley
Kosher salt and freshly ground black pepper to taste
1/4 cup extra virgin olive oil
1. Prepare the quinoa: Using a fine-meshed sieve, rinse the quinoa under running water (to rinse off any trace of bitter residue). Transfer to a rice steamer and add 3 cups water and a pinch of salt. Steam until the water is absorbed and the grains are tender but not mushy, about 12-15 minutes. Once the quinoa has finished cooking, fluff with a fork and spread out onto a baking sheet to cool down quickly.
2. Prepare the Mediterranean Vinaigrette: In a medium bowl, combine the garlic, mustard, vinegar, oregano and salt and pepper. Gradually whisk in the olive oil in a slow stream. Adjust the seasoning and reserve.
3. In a large bowl, toss together the cooked quinoa, tomato, pepper, olives, garbanzo beans, corn and chives. Add the vinaigrette to taste and season again with salt and pepper. Transfer to a serving platter and garnish with the feta cheese.
Variations
Add leftover grilled vegetables, avocado, cucumber, hearts of palm, blanched green beans, black beans, roasted pistachios or pine nuts, fresh mozzarella balls, hard-boiled egg, or other fresh herbs. It’s all good!
If quinoa is on your It List, too, try my Mushroom Quinoa Risotto and M Cafe’s Scarlet Quinoa Salad.
Photo credit: ClosetCooking.com
Try these handy charts we found on the CUESA (Center for Urban Education and Sustainable Agriculture) 
, is perfect for bringing along with you anywhere. It is safe to leave in the car and in hot weather. The new top is easy to sip and won’t cause spillage.
Recent Comments