SAVORY WAY: Quinoa Salad With Dried Fruits And Pine Nuts

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* Exported from MasterCook *

 

Quinoa Salad With Dried Fruits And Pine Nuts

 

Recipe By : The Savory Way by Deborah Madison, page 68

Serving Size : 4 Preparation Time :0:00

Categories : Fruits Grains And Cereals

Madison: Savory Way Salads, Vegetable

Vegetables

 

Amount Measure Ingredient -- Preparation Method

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***THE QUINOA***

1 cup quinoa

2 cups water

salt

6 dried apricots -- finely diced

2 tablespoons snipped chives

OR 3 small scallions

cut into narrow rounds

1/4 cup dried currants

softened in hot water and squeezed dry

3 tablespoons yellow or green bell peppers

finely and evenly diced

3 tablespoons pine nuts

***THE VINAIGRETTE***

grated zest of 1 lemon

1 tablespoon lemon juice

2 teaspoons finely chopped cilantro or parsley

1/4 teaspoon paprika

1/4 teaspoon ground cumin

1/4 teaspoon ground coriander

salt

2 tablespoons light olive oil

2 tablespoons virgin olive oil

 

Makes 4 generous servings

 

Quinoa is an ancient grain from the Andes that has recently been introduced

as The " superfood " - it has more protein, and higher-quality protein, than

any other grain. The tiny seeds are very light and digestible. Here they

are mixed with dried apricots, currants, golden peppers, chives, and

roasted pine nuts, all finely cut to match the diminutive size of the

quinoa. This makes a lovely salad to cup in a leaf of lettuce, and

leftover salad can be used to fill a grape leaf or a leaf of blanched

chard. The salad tastes best when first made and served warm or tepid, but

it also keeps well, refrigerated. If you're making it in advance, add the

pine nuts just before serving so that they will remain crisp.

 

Quinoa must be rinsed well before cooking, or there will be a bitter edge

to the otherwise delicate flavor. While the quinoa is cooking, the rest of

the ingredients can be prepared.

 

The viscous cooking liquid can be used in place of all or some of the oil

to make this salad virtually fat-free. Although it won't have the flavor

of the oil, it has a somewhat unctuous quality that will coat the grains

and act as a vehicle for the herbs and spices.

 

Rinse the quinoa thoroughly in a bowl of cold water; then pour it into a

fine- meshed strainer and rinse it again under running tap water, Bring the

water to 4 boil, add salt to taste, and stir in the quinoa. Lower the

heat, cover the pan, and cook for 15 minutes. Taste the grain-there should

be just a little resistance, and the opaque spiraled ring of germ should

show. If necessary, continue cooking until done, then pour into a strainer

and set it to drain over a bowl. (Save the liquid, which can replace the

oil in the dressing or be used in soups.)

 

While the quinoa is cooking, cut the apricots and vegetables as suggested,

keeping everything as fine and even as possible. Toast the pine nuts in a

dry pan until they are golden brown; then turn them into a bowl.

 

Make the vinaigrette below. Then toss the warm quinoa with the fruits,

vegetables, pine nuts, and dressing. Serve the salad nestled in rounded

lettuce leaves.

 

THE VINAIGRETTE: Combine the lemon zest, juice, spices, herbs, and salt

together in a bowl. Stir to combine; then whisk in the olive oils. Taste

and adjust the balance of flavors, adding lemon juice if necessary.

 

 

 

 

 

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