Who knew a little “seed” could taste so darned good? As promised in my Twitter posts, I snagged a recipe for Quinoa (pronounced KeenWa) Salad from my girlfriend, Marlene, who brought it to a BBQ we hosted a couple of weeks ago. It was delish and I think you’re going to enjoy it. Sorry I don’t have a picture of the salad, but here’s a picture of Marlene to feast your eyes on as you make the salad:
1 c. quinoa
2 c. water
2 T. olive oil
8 T. fresh lime juice
2 tsp. (or more) ground cumin
2 tsp. (or more) ground coriander
2 T. (for sure more) fresh minced cilantro
4 T. (or more) minced green onions
1 can (15 oz) black beans, rinsed and drained
1 can (15 oz) garbanzo beans, rinsed and drained
2-3 c. diced tomatoes
2 c. diced peppers, variety of colours
1 T. minced jalapeno pepper
salt and pepper to taste
1. Cook the quinoa as per package directions. Cool.
2. In a measuring cup, combine the oil, lime juice, cumin and coriander.
3. Lightly mix the quinoa with the green onions, cilantro, beans, tomatoes, and peppers.
4. Pour the dressing over the salad and mix lightly.
5. Season with salt and pepper. Alternately, you can season the dressing with salt and pepper.
6. Serve cold.
7. I don’t measure the vegetables… I just add the amounts that ‘look good’.
Rest assured, that while you’re eating your salad, you’re doing your body a big favor. The Quinoa is an excellent source of protein and fiber, and it’s rich in phosphorus, magnesium and iron too. Oh, it’s also gluten free and easy to digest.
Whoa. That’s one macho seed!!!
Marlene graciously agreed to share her recipe for pickled cucumber salad too! If you love bread and butter pickles, you’re gonna love this salad. It’s an excellent side dish for meet and fish.
4 Japanese cucumbers, thinly sliced
1 sweet white onion, thinly sliced
1 c. white vinegar
½ c. water
¾ c. white sugar
fresh chopped dill
1. Toss together the cucumber and onions in a large bowl.
2. Combine the vinegar, water and sugar in a saucepan and over medium-high heat, bring to a boil.
3. Pour over the cucumber and onions.
4. Stir in the dill, cover and refrigerate until cold.
Marlene is of Russian decent and she promised to teach me how to make some divinely decadent Russian plum tarts in the Fall when the plums are ripe. Can’t wait!!!!