Quinoa Salad

24 Aug

Same stuff, different URL!

I have moved to: harvette.com

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The quinoa salad recipe that I’m going to share is one that came to me by way of Sarah, though it’s kind of a funny story. Last March Alex had his annual St Paddy’s day party – a party that is also a celebration of home brewed beer and good food as well. Late in the night a few of us stumbled across a giant bowl of this incredible salad that had obviously arrived after the initial “food rush” earlier in the evening, because there was still a lot left. A few of us stood around devouring the salad in awe, like it was the most amazing thing we’d ever eaten. I think it actually was one of the most amazing things I’ve ever eaten!

I knew it was quinoa and vegetables, but I couldn’t really identify all of the flavors. So, the next day I told Sarah she had to find out who made the salad and get the recipe. Sarah knows everyone – and if she doesn’t know someone, she makes it a point to meet them. She also seems to know everything else about what’s going on at almost any party she is at… such as who brought what. Thus, asking her to get the recipe resulted in my getting my greedy hands on it within about a day!

I have made this a few times since, but certainly the best rendition of it was the batch I whipped up last Friday night for a Saturday housewarming party thrown by our friends Lauren and Eric. This salad is very versatile, in that you can basically throw in any veggies you like, but the key to the over all taste is really the feta and lemon. I’ve made it with chevre before, but it’s just not the same.

And, I have to admit, though I used the word “recipe” above, this is really more of a description of what I used in the salad recently, feel free to stray from this list of ingredients… just don’t forget the feta!

Quinoa Salad

  • 1 cup uncooked quinoa (red or white, or a mixture of both, which is my favorite)
  • 1/2 cup of feta cheese, crumbled (or more/less, to taste)
  • Juice from 1/2 of a lemon
  • Diced vegetables, I used about a half cup each of: un-waxed, seeded cumber, purple bell pepper, and carrots
  • Huge handful of baby spinach, sliced into ribbons
  • 2 tablespoons minced sweet onion (or red onion – and you may use more, I like only a small hint of raw onion flavor in my salads)
  • 1/4 cup unsalted sunflower seeds (added just before serving, otherwise they don’t stay as crunchy)
  • salt and pepper to taste

Some other items that might be a great addition: chopped tomatoes, blanched green beans, olives, toasted chopped pecans, celery, fresh herbs…

Rinse your quinoa. It’s a bit annoying (I wasn’t being very careful and ended up with quinoa ALL OVER my house last weekend), but it’s really important in removing any trace of bitterness from the grain. The easiest method I’ve found is to put it in a very large bowl, fill the bowl with water and swish the quinoa around for a bit. Then slowly pour the water off into a very, very fine sieve (I use a gold coffee filter – it has to be very fine, raw quinoa is tiny!).

Bring two cups of water to a boil (I add a tiny splash of olive oil to mine, to ensure against boil overs), add quinoa, lower to a simmer, cover and cook for about 12 minutes.

Making the quinoa the night before is normally a good idea, as it needs to cool off before mixing with the other ingredients and it seems to take quite a while to cool down in my experience. Once it was cooked, I put mine in the fridge over night.

In the meantime, I chopped the vegetables and mixed them with the rest of the ingredients, including feta and lemon, in another bowl to cool over night – then combined the quinoa and vegetable mixture in the morning.

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