Wednesday, April 26, 2006

quinoa salad master recipe

1 cup quinoa
2 cups chicken stock
1 1/2 cups cooked black beans, rinsed, if canned
1 1/2 tablespoons red-wine vinegar
3/4 cup finely chopped red bell pepper
1/4 cup finely chopped fresh coriander
1 tsp Ancho chile powder
1 tbs lemon zest

For dressing
5 tablespoons fresh lemon juice, or to taste
1 teaspoon salt
1 1/4 teaspoons ground cumin, or to taste
2 cloves of garlic, chopped
1/3 cup olive oil

In a bowl wash quinoa in at least 5 changes cold water, rubbing grains and letting them settle Before pouring off most of water, until water runs clear and drain in a large fine sieve. In a saucepan of boiling chicken stick cook quinoa 15-20 minutes. Drain quinoa in sieve and rinse under cold water. While quinoa is cooking, in a small bowl toss beans with vinegar and salt and ancho pepper to taste. Transfer quinoa to a large bowl and cool. Add beans, pepper, and coriander and toss well.
Make dressing:
In a small bowl whisk together lemon juice, salt, and cumin and add oil in a stream, whisking. Drizzle dressing over salad and toss well with salt and pepper to taste. Salad may be made 1 day ahead and chilled, covered. Bring salad to room temperature before serving.

Variation 1:
Pre heat oven to 350 F
mix salad with grated pepper jack cheese.
Brush tortillas with oil on both sides
Fill and roll into burritos
Place on greased pan, sprinkle cheese on top of burritos and sprinkle with chili powder
Bake for 20 minutes.

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