Fresh Herb & Quinoa Salad With Garden To
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Fresh Herb & Quinoa Salad With Garden To
| Sun, 09-16-2007 - 10:17am |
Fresh Herb & Quinoa Salad With Garden Tomatoes
Serves 2, with leftover quinoa
Description
Quinoa is a high-fiber grain that's loaded with protein. More good news: You can find it in your local supermarket or health food store, and it cooks in 6 minutes! Here we've substituted quinoa for bulgur in a version of the zesty Middle Eastern salad, tabbouleh.
Ingredients
3/4 cup water
1/2 cup quinoa
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
3 scallions (white and light green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow
2 oz low-fat feta cheese
Serves 2, with leftover quinoa
Description
Quinoa is a high-fiber grain that's loaded with protein. More good news: You can find it in your local supermarket or health food store, and it cooks in 6 minutes! Here we've substituted quinoa for bulgur in a version of the zesty Middle Eastern salad, tabbouleh.
Ingredients
3/4 cup water
1/2 cup quinoa
3 tablespoons fresh lemon juice
1 tablespoon extra-virgin olive oil
Salt and pepper
3 scallions (white and light green parts), thinly sliced
1 small cucumber, peeled and diced
3 tablespoons lightly packed fresh parsley, finely chopped
2 tablespoons finely chopped fresh mint
3 large beefsteak tomatoes, preferably a mixture of red and yellow
2 oz low-fat feta cheese
Instructions
1. In a small saucepan, bring water to a boil over high heat. Add quinoa and a pinch of salt; bring back to a boil. Reduce heat to low; cover and simmer about 6 minutes, until nearly all the water is absorbed and quinoa is tender and chewy but not soft.
2. Meanwhile, in a medium bowl, combine juice, oil, salt, and pepper. Fold in quinoa, scallions, cucumber, and herbs. Toss until thoroughly coated. Season to taste as desired.
3. Thinly slice tomatoes. Arrange on serving plates. Spoon about 1 cup quinoa over tomatoes. Crumble feta on top. Serve immediately.



I make something like this all the time:
http://flickr.com/photos/zorbs/1130102285/in/set-359043/
Z o r bl o g | leafqueen.net
I tried making quinoa a couple years ago, but it was really bitter for some reason.
You may have needed to rinse it. Most pre-packed ones are pre-rinsed, but I've always been told to rinse it again, just to be sure. Here is an exert from a cookbook I have:
While the processing methods used in the commercial cultivation remove much of the soapy saponins that coats quinoa seeds, it is still a good idea to thoroughly wash the seeds to remove any remaining saponin residue. An effective method is to run cold water over quinoa that has been placed in a fine-meshed strainer, gently rubbing the seeds together with your hands. To ensure that the saponins have been completely removed, taste a few seeds. If they still have a bitter taste, continue the rinsing process.
belizesig1
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