Quinoa 365 (11 page)

Dill Potato Salad

Sprouted quinoa makes this potato salad a fresh alternative to the traditional recipe. Stored in a sealed container in the refrigerator, it will stay fresh for up to three days. If you prefer the creamier version and don't mind the extra calories, use mayonnaise instead of yogurt.
Serves 4.

4 large potatoes, peeled and diced

½ cup (125 mL) high-fat plain yogurt (10%)

1½ tsp (7.5 mL) fresh lemon juice

2 Tbsp (30 mL) chopped fresh dill

1 green onion, thinly sliced

¾ cup (185 mL)
quinoa sprouts

Boil the potatoes for 10 to 12 minutes, until tender. Drain and set them aside to cool.

In a medium bowl, mix together the yogurt, lemon juice, dill and green onion. Gently fold in the quinoa sprouts and potatoes. Mix well. Chill for about 1 hour. Garnish with additional sprigs of dill and serve.

Mandarin Almond Salad

As good as any salad you would find in a deli, this is a perfect accompaniment to pork or chicken en-trées. It also packs well for lunches.
Serves 4–6.

1¾ cups (435 mL) water

½ cup (125 mL) brown lentils

½ cup (125 mL) quinoa

¼ cup (60 mL) canola oil

4 tsp (20 mL) apple cider vinegar

1 Tbsp (15 mL) fresh lime juice

3 Tbsp (45 mL) canned mandarin orange juice

¼ tsp (1 mL) salt

½ cup (125 mL) slivered almonds

½ cup (125 mL) dried cranberries

3 Tbsp (45 mL) minced fresh parsley

One 10 oz (284 mL) can mandarin orange segments, drained (juice reserved)

Place the water in a large saucepan over high heat and bring to a boil. Rinse the lentils in cold water and add them to the boiling water. Cover, lower to a simmer and cook for 18 minutes.

Add the quinoa to the lentils and return to a boil, cover, then reduce the temperature to a simmer and cook for 10 minutes.

Turn off the heat and let the covered saucepan sit on the burner for 4 minutes. Drain any remaining water. Remove the lid and fluff with a fork. Set aside to cool.

Whisk together the oil, vinegar, lime juice, mandarin juice and salt to make the dressing. Combine the dressing with the lentil and quinoa mixture. Stir in the almonds, cranberries and parsley. Add the mandarin orange segments and toss gently. Serve.

Pomegranate, Almond
and
Feta Salad

Great for entertaining, this eye-catching salad has an intense flavor combination of feta, toasted almonds and pomegranate. The addition of spinach and quinoa makes for a super wholesome dish. This looks fantastic when made with black quinoa, but use red or white if you prefer. Serves four as a small meal or six as a side salad.
Serves 4–6.

½ cup (125 mL) water

¼ cup (60 mL) black quinoa

½ cup (125 mL) sliced almonds

4 cups (1 L) baby spinach leaves

¾ cup (185 mL) crumbled light feta

¼ cup (60 mL) sliced red onion

1 pomegranate, seeded

3 Tbsp (45 mL) red wine vinegar

3 Tbsp (45 mL) olive oil

4 tsp (20 mL) honey

1 tsp (5 mL) Dijon mustard

Salt and pepper to taste

Bring the water and quinoa to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid and fluff with a fork. Set aside to cool.

Preheat the oven to 350°F (180°C). Spread the almonds on a baking sheet and toast in the oven for about 5 to 7 minutes, until they are fragrant and lightly browned.

Divide the spinach into 4 large or 6 small servings. Sprinkle the feta, onion, quinoa, pomegranate seeds and toasted almonds evenly over the salads.

Whisk the vinegar, oil, honey and Dijon in a small bowl. Season with salt and pepper. Drizzle the dressing over the salads and serve.

Quinoa Bean Salad

This salad is similar to a regular bean salad, with the added nutrition of cooked or sprouted quinoa.
Serves 4–6.

1 cup (250 mL) water

½ cup (125 mL) quinoa

One 19 oz (540 mL) can chickpeas, drained and rinsed

One 14 oz (398 mL) can kidney beans, drained and rinsed

1 cup (250 mL) sliced green bell pepper

1 cup (250 mL) diced celery

¾ cup (185 mL) chopped red onion

½ cup (125 mL) apple cider vinegar

¼ cup (60 mL) olive oil

2 tsp (10 mL) minced fresh garlic

2 tsp (10 mL) dried oregano

½ tsp (2 mL) ground black pepper

Bring the water and quinoa to a boil in a medium saucepan. Cover, reduce to a simmer and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for another 4 minutes. Fluff with a fork and allow the quinoa to cool.

Combine the quinoa, chickpeas, kidney beans, green pepper, celery and onion in a large bowl.

In a small bowl mix the vinegar, oil, garlic, oregano and black pepper until well blended.

Add the dressing to the salad, mix well and serve immediately.

Variation
Replace cooked quinoa with 1½ cups (375 mL) of
quinoa sprouts
.

Quinoa Chickpea Salad

This salad is a perfect complement to almost any main course, especially summer barbecues. It also makes a great lunch to go. Protein-rich chickpeas, also called garbanzo beans, have plenty of fiber and are thought to lower cholesterol and help balance blood sugar levels.
Serves 6–8.

2 cups (500 mL) vegetable stock

1 cup (250 mL) quinoa

One 19 oz (540 mL) can chickpeas, drained and rinsed

1 cup (250 mL) diced red bell pepper (about

1 pepper)

1/3 cup (80 mL) dried cranberries

1/3 cup (80 mL) chopped walnuts

3 Tbsp (45 mL) chopped fresh parsley

Bring the stock and quinoa to a boil in a medium saucepan over high heat. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for 4 more minutes. Fluff with a fork and allow the quinoa to cool.

Transfer the quinoa to a large bowl and mix in the chickpeas, red pepper, cranberries, walnuts and parsley. Chill before serving. Stays fresh in a sealed container in the refrigerator for up to 5 days.

Pimento
and
Chickpea Quinoa

The fusion of lemon, capers and pimento will make this filling salad a regular favorite.
Serves 4–6.

½ cup (125 mL) quinoa

1 cup (250 mL) water

Two 19 oz (540 mL) cans chickpeas, drained and rinsed

1/3 cup (80 mL) finely chopped fresh parsley

One 2 fl oz (57 mL) jar sliced pimentos, drained

3 Tbsp (45 mL) capers, drained

2 Tbsp (30 mL) sliced green onion

2 Tbsp (30 mL) olive oil

2 Tbsp (30 mL) fresh lemon juice

2 tsp (10 mL) Dijon mustard

½ tsp (2 mL) minced fresh garlic

Pinch cayenne pepper

Bring the quinoa and water to a boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn the heat off and leave the covered saucepan on the burner for an additional 4 minutes. Remove the lid, fluff with a fork and allow the quinoa to cool.

Combine the chickpeas, parsley, pimentos, capers, green onion and quinoa in a large bowl and set aside.

In a separate bowl, mix the oil, lemon juice, mustard, garlic and cayenne until well blended. Pour the dressing over the chickpea and quinoa mixture and stir well. For the best flavor, let the salad sit at room temperature for 30 minutes prior to serving.