mardi, septembre 12, 2006

lemon-scented quinoa salad

Cass introduced me to quinoa (keen-wah) a few years ago. Until now, all that I knew about quinoa was that it's an Incan crop that's a great source of protein. And that it should be refrigerated so that it doesn't go rancid. Here's more:

Instead of going on about the nutritional benefits of quinoa (which you can read about just about everywhere) I'll throw out a few words/phrases that come to mind: Seed not grain. Cute curlicue. Grain-like. Ancient. Pretty colors. Underutilized. Superfood. Quick cooking. Incan gold. Complete protein. Whole. Rinse and cook. Tiny. Fluffy yet crunchy. Breakfast. Lunch. Dinner. Keen-wah.
I'm thinking that this would go quite well with some souvlaki or other marinated chicken, and that I'd omit the cilantro and garbanzos and serve it with pita, veggies, olives, and hummus instead.

1 cup quinoa
2 cups water
1/2 teaspoon fine grain sea salt
1 can garbanzo beans, or dried equivalent
1/2 cup cilantro, chopped
1/2 red onion, chopped

Tahini Dressing:
1 garlic clove, smashed and chopped
1/4 cup tahini
Zest of one lemon
scant 1/4 cup fresh lemon juice
2 tablespoons olive oil
2 tablespoons hot water
scant 1/2 teaspoon fine grain sea salt

Rinse the quinoa in a fine-meshed strainer. In a medium saucepan heat the quinoa and water until boiling. Reduce heat and simmer until water is absorbed and quinoa fluffs up, about 15 minutes. Quinoa is done when you can see the curlique in each grain, and it is tender with a bit of pop to each bite. Drain any extra water and set aside.

While the quinoa is cooking make the dressing. Whisk together the garlic, tahini, lemon zest and juice, and olive oil. Add the hot water to thin a bit and then the salt.

Toss the cooked quinoa, beans, cilantro, red onion, and half of the dressing. Add more dressing if you like and season with more salt to taste. Serve garnished with a bit of cilantro.

Serves 4.

Via 101 Cookbooks

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