Quinoa Salad

Quinoa is exotic.  Quinoa is not widely known, but it is gaining popularity.  Quinoa looks a little strange.  Quinoa is hard to read phonetically (pronounced Keen-Wah).  But, all that being said, Quinoa is delicious, it is supremely versatile, and this side dish is the perfect way to try it.

First off, what is Quinoa?  It is oft referred to as a high protein grain.  Which is a good description, though it is inaccurate.  While quinoa resembles a grain it is actually a seed (most closely related to beets and spinach, but from a different part of the plant than either of those).  Originally from the Andes it is a staple of South American, particularly Peruvian cuisine.  It is considered a "Super Food" because it can be applied like a grain (this recipe is great warm as a pilaf style side dish, or cold as a salad), but since it is a nut it is really high in protein and essential amino acids.  It reminds me most of a couscous size brown rice, which means you can do all sorts of things with it.

There are basically 3 steps:

1. Cook the quinoa
2. Select and prepare any "Add Ins" you desire
3. Mix the add ins to the quinoa

This recipe assumes the use of ready to cook pre-rinsed quinoa, which is what you will most commonly found at the grocery store.  There are raw versions out there that require soaking and rinsing, but for this we will start as if those steps are completed.  I have always seen that you cook with a 2:1 ratio liquid to quinoa (much like rice), but recently have seen techniques with less liquid, lower heat, and longer cook times.  And since I tend to notice that patience is one of my favorite ingredients I plan on trying this next time I make it.  But here is how I usually do it:

1 C Quinoa
1 3/4 C Liquid (I love using chicken broth to impart flavor)

1. Add quinoa and liquid to a pot and bring to a boil.
2. Reduce heat to a simmer and cover, till the liquid is absorbed (12-18 minutes, you will know its ready when the "germ" around the edge comes loose, it looks silly, but is supposed to happen)
3. Fluff with a fork, prepare to serve

Add ins- There are a lot of options here, and depending on what sort of dish you want to make.  I like a balance of sweet and savory, and a contrast of textures.  All of these should be cut to about a half inch cubes.  These are my favorites:

1/4 C Dried Mission Figs (dried cranberries or blueberries are also delicious.  If you can find lingonberries you can make the dish mentioned in the Big Lebowski Party Menu)
1/3 C Bell Pepper (different colors look nice but are not necessary)
1/4 C Slivered Almonds
1/3 C Green Onions
Mix dressing together
3 Tbsp Soy Sauce
3 Tbsp Rice Vinegar
2 Tbsp Sesame Oil
2 Cloves chopped Garlic
(Shh- Secret ingredient: 1 tsp Vanilla Extract (for just a subtle hint in the background))

Once you have the add ins ready, and the quinoa is cooked just add them together mixing so all of the add ins are evenly dispersed (drizzle the dressing on as you stir).  Garnish with some green onions on a long bias and serve.  You can serve it warm right off the stove, or keep it in the fridge and serve chilled.  It is a real nice dish and it is easy on the waist line too.  Have fun with this and try different ingredients, and let me know how it goes for you.

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