I keep meaning to share the recipe below for the delicious quinoa salad (left in photo) from the Suppers Program, which I wrote about in the Packet in June. The carrot salad (right side of photo) recipe is in that column, but I culdn’t fit the quinoa receipe in. I also wrote about their oven-fried eggplant in my June 30 post for this blog. I happily enjoyed these salads for lunch, and wasn’t hungry again until dinner. I found delicate red quinoa at Whole Earth Center recently, so plan to make this again soon in a two-toned version.
Ingredients:
2 cups quinoa (dry)
4 cups water
2 tbsp olive oil
¼ cup shallots (minced)
¼ cup medium red onion (minced)
½ cup unsweetened dried cherries
½ cup raw walnuts
3 cups spinach
2 tbsp tamari soy sauce or to taste
1 medium lemon (juice)
½ cup fresh parsley chopped
Sea salt and pepper to taste
Instructions:
Rinse quinoa thoroughly and drain.
In a large, heavy saucepan, over med-high heat, add quinoa and water and bring to a boil.
Reduce heat to a simmer; cover and cook until all the water is absorbed (10-15 minutes), when done, the grain appears translucent and the germ ring will be visible.
While quinoa is cooking, in a medium skillet, sauté shallots and onions in olive oil until translucent and sweet.
Add tamari soy sauce, chopped spinach, cherries, and walnuts.
Sauté for 1-2 minutes; do not cook too long or hot.
Transfer quinoa to a large bowl and cool.
Combine with sauté mixture.
Add fresh squeezed lemon juice, parsley, and favorite spices to taste.
Salad may be made a day ahead and chilled. Bring to room temperature before serving.
NJ SPICE 