The Raw Cooked Vegan

Saturday, October 9, 2010

Red Quinoa Salad



After making this, I gave it a "5 star". I totally made a hit with the right ingredients and I plan on making this many more times. This recipe is just slightly similar to last month's post of Quinoa Tabbouleh, but with a few changes of ingredients, I created a totally different dish!

If you are unfamiliar with quinoa, here is a repeat of the information in my Quinoa Tabbouleh post about it:

Quinoa (pronounced Keen-Wah) is one of the most nutritious grains out there. It's actually considered a seed (but I will call it a grain here). It is an ancient Inca grain that is 12 to 18 percent protein (almost twice the amount of brown rice). It's gluten-free, has a high magnesium and iron content and is a great source of fiber. It's a tiny little grain, comparable to the size of sesame seeds. Quinoa has a coating on the outside called saponin, and you will need to be sure to first soak, then rinse it thoroughly with your kitchen sprayer through a fine mesh strainer, otherwise it can leave a bitter-like taste. (I have never had that problem). Check the quinoa product when you buy it. Some boxes already "pre-wash it", so you don't have to rinse. It's not at all complicated, so don't let the rinsing stuff scare you off.

I'm using red quinoa here. Although there is no nutritional difference between red and white quinoa, the tastes are slightly different. The red is a bit heavier and chewier in texture than the white. This salad is great for wraps or just a great item to bring to work in Tupperware (or sneak into your kid's lunch box).

Red Quinoa Salad

3/4 cup red quinoa (soak 10 min or so, then rinse in fine mesh strainer)
1 and 1/2 cup water
6-8 large fresh basil leaves, chopped
2 packed TBS fresh parsley, chopped
1 roasted red pepper
4-5 Sundried tomatoes in oil (I hydrated my own and coated with oil, salt and garlic)

1/4 cup olive oil
2 TBS fresh squeezed lemon juice
1/2 tsp salt
1/2 tsp dried rosemary, crushed
Dash cayenne pepper

Bring water to a boil, add rinsed quinoa. Cover and reduce heat to med or med-low and let simmer 12 to 15 minutes. Check once to make sure water does not evaporate (add more if it does). Remove from heat and let set 5 minutes. Fluff with fork, let cool completely.

In a lidded jar, combine olive oil, lemon juice, salt, rosemary and cayenne pepper. Shake to mix.

In large serving bowl, combine quinoa, basil, parsley, sundried tomatoes and roasted red pepper. Pour olive oil mixture over and toss to coat.




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