Spicy Quinoa Salad

Spicy Quinoa Salad

Quinoa is by itself a tasty complete protein and should be a staple in anyone's whole-body healthy pantry.  This recipe features quinoa and is a tasty way to get your protein your veggies and have a tasty party in your mouth.  I've adapted the recipe for 2-3 servings.

EQUIPMENT
chef's knife
cutting board
fine-mesh sieve, 4-5 inches in diameter
mixing bowl
silicone spatula
saucepan that the sieve fits over
tea towel or other smooth, clean kitchen towel
timer

QUINOA
1/2 c quinoa (I've used Inca Red, but any color is fine)
2 cloves of garlic, minced (about 1Tbsp)

DRESSING
zest and juice from 1 lime
1 Tbsp cider or red wine vinegar
pinch of salt (no more than 1/8 tsp)
1 rounded tsp Dijon mustard
1/2 tsp honey (optional)
1 tsp chili powder
1/2 tsp cumin
1/8 tsp cayenne ground cayenne pepper
freshly ground black pepper
1-2 Tbsp extra virgin olive oil

VEGGIES
1 c black beans, well-rinsed
1 c chopped tomato
1 c chopped cucumber
1 cup chopped cilantro

RECIPE

First rinse the quinoa well.  Put it in a fine-mesh sieve and put the sieve in a bowl of water.  Add water to about an inch above the quinoa and shake the quinoa around.  The water will become cloudy as it removes a naturally occurring film from the surface of the quinoa. Lift the sieve to drain and repeat until the water is clear.  Bring a saucepan with enough water to cover the quinoa by an inch or two to a boil. While waiting mince about 1 tablespoon of garlic. Once boiling, use a silicon spatula or scraper to put the quinoa into the pot and add the garlic.  Simmer the garlic and quinoa for 10 minutes and then strain it through your mesh sieve. You may need to use your silicon spatula to get all of the wonderful bits out of the pot.

red and white quinoa with minced garlic 

Leave the quinoa in the sieve and place a clean tea towel (folded to a size that just covers and doesn't overhang the sieve much if at at) over the top of the sieve.  Add an inch and a half or so of water back to your sauce pan and place over medium-high heat.  Once the water is boiling, place the sieve over the water, supported by the rim of the pot.  If the pot has a lid, place the lid on top of the sieve to help trap steam.  It's alright if it only fits loosely. Steam the quinoa over a full boil for 10 minutes.

After 10 minutes, remove the quinoa from the heat and allow to cool.

This process for cooking the quinoa makes it light, fluffy and tasty.  I can prepare whatever ingredients I want to add while I'm cooking the quinoa.

While you are boiling your quinoa, make the dressing in a large mixing bowl.  Add together all of the ingredients aside from the olive oil and mix well. The mustard and honey serve as emulsifiers and help hold the dressing together.  Once combined well, add olive oil to taste.  Start with 1Tbsp, taste and add a little more if necessary. You want it a little acidic so that the flavor stands up to all of the ingredients.

Rinse and drain your black beans in a large colander. Shake them off and add to the dressing, allowing the dressing to give them great flavor.  Then chop and add the rest of your vegetables mixing everything carefully ensuring that the dressing covers every bit.

When your quinoa is cooler, add it to the veggies and stir completely.  Enjoy!

OTHER VARIATIONS

Lime-Chili Quinoa loaded with Veggies

Here I've made a lime-chili dressing (additional ingredients are the lime juice, 1-2 T sherry or cider vinegar if needed and 1 T extra virgin olive oil). If it's too dry when everything is mixed together, add splashes in equal amounts of your vinegar and olive oil until everything is just coated.  In this quinoa, I added artichoke hearts (quartered), tomatoes, black beans, edamame, peaches and cilantro. 

Dressing ingredients:

 

pinch of sea salt, 

1 tsp freshly ground black pepper

1 tsp chili powder

1 tsp cumin, ground

1 tbsp dijon mustard

zest  and juice of of 1 lime 

1-2 tbsp cider vinegar

1-2 tbsp olive oil

Green Goddess Quinoa -- I've made a green goddess-type salad with white quinoa and a cilantro vinaigrette and the veggies were celery, scallion, garlic scapes, pea pods, zucchini and edamame beans. I've made it with grilled shrimp and asparagus making the dressing with fresh lemon zest and juice rather than lime (as well as a ton more garlic).  I've also added fruits such as peace and strawberry to my savory dishes.  Let your imagination be free!

Green Goddess Quinoa with Cilantro Vinaigrette