LOOKING for: Quinoa salad

23 years ago

Does anyone have a favorite recipe that they use? I had a salad at a local health food store, a cold quinoa salad with garlic, parsley, cucumber and some other ingredients that I'm unsure of. It tasted very similar to a couscous salad that I make. I would like to make a quinoa salad at home but can't find anything quite like it in any of my cookbooks. I'd love to see some of the recipes for how you all use this grain.

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Comments (10)

angel_despammed_com
23 years ago
This might be a start....

From the New McDougall Cookbook, Quinoa Salad, serves 8-10

Rinse 1 Â½ c. quinoa, place in pot with 3 cups water. Bring to boil, cover, reduce heat, simmer about 15 minutes or until liquid is absorbed.

Combine in bowl, chopped: 1 green pepper, 1 red bell pepper, Â¼ c. scallions, Â¼ c. red onioin, Â¼ c. herb of choice (dill, cilantro, or parsley). Add the cook quinoa, toss gently, add dressing of choice, cover and chill at least 2 hours.

Dressing suggestions:

Honey-Vinegar Dressing

Shake well in jar:
Â¼ c. balsamic vinegar
Â¼ c. rice vinegar
2 Â½ T. honey
1 Â½ T. Dijon mustard
pepper to taste

Savory Salad Dressing

Shake well in jar:
1 t. Dijon mustard
Â¼ c. red wine vinegar
Â¼ c. water
Â¼ c. soy sauce
Tabasco to taste
wheelerc_nomail_com
23 years ago
Angel, thank you very much, this salad sounds very similar to the one I had. I can't wait to try it. :-)
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Quinoa Chowder with Spinach, Feta and Scallions from Deborah Madison's Vegetarian Cooking 1/4 cup quinoa, rinsed well in a fine sieve 2 T olive 1 garlic clove, finely copped 1 jalapeno chile, seeded and finely diced (watch your hands!!) or use the ones in a jar though I don't think taste is as good) 1 tsp ground cumin salt and fresh pepper 1/2 pound boiling potatoes, peeled and cut into 1/4 cubes 1 bunch scallions, including an inch of the greens, thinly sliced into rounds 3 cups finely sliced spinach leaves 1/4 pound feta cheese, finely diced 1/3 cup chopped cilantro 1 hard-cooked egg, chopped Put quinoa and 2 quarts of water in pot, bring to boil, then lower the heat and simmer for 10 minutes. While it is cooking, dice the vegetables and cheese. Drain, saving the liquid. Measure the liquid and add water to make 6 cups if needed. Heat the oil in a soup pot over medium heat. Add the garlic and chile. Cook for about 30 seconds, giving it a quick stir. Add the cumin, salt and potatoes and cook for a few minutes, stirring frequently. Don't let garlic brown. Add the quinoa water and half the scallions and simmer until potatoes are tender, about 15 minutes. Add the quinoa, spinach and remaining scallions and simmer for 3 more minutes. turn off heat and stir in feta and cilantro. season soup with pepper and garnish with chopped egg. That isi it! As someone mentioned, the quinoa does fall apart and is not regular pasta in that way. I couldn't even tell you what quinoa tastes like! BUT this soup tastes so refreshingly good. And it tastes just as good, if not better, the next day.
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LOOKING for: Layered chicken & jelled cranberry salad
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I found this first recipe at Recipelink.com. The second one is from Cooks.com, but seems to be missing directions for the second step. In that recipe, the cranberry layer had pecans and crushed pineapple so maybe that is the one you remembered with the added "crunch" Cranberry Chicken Salad (from recipelink.com) FIRST LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 can condensed cream of chicken soup 1/4 c. mayonnaise 1 tbsp. lemon juice 1 c. diced cooked chicken 1/4 c. chopped celery 1 tbsp. chopped onion Pepper to taste SECOND LAYER 1 envelope unflavored gelatin 1/2 c. cold water 1 lb. can jellied cranberry sauce Method: First layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Blend soup, mayonnaise, and lemon juice; stir in gelatin. Chill until mixture begins to thicken. Fold in remaining ingredients. Pour into 1 1/2 quart mold. Chill until almost firm. Second layer: Sprinkle gelatin on cold water to soften. Place over low heat; stir until gelatin is dissolved. Remove from heat. Crush cranberry sauce with fork; add gelatin. Chill until mixture begins to thicken. Pour on top of chicken layer. Chill until firm. Unmold. Serve on crisp lettuce. Serves 6 to 8. CHICKEN CRANBERRY SALAD Printed from COOKS.COM 2 env. Knox gelatin 2 cans whole berry cranberry sauce 2 (8 oz.) cans crushed pineapple 2/3 c. chopped pecans 2 tbsp. fresh lemon juice SECOND LAYER: 2 env. Knox gelatin 2 c. Hellmann's real mayonnaise 6 tbsp. fresh lemon juice 4 c. cooked, diced white chicken meat 2 c. finely chopped celery 4 tbsp. chopped parsley Mix all ingredients in layer 1 together and pour into a 9x13 pan and chill until firm. (here is where there must be some missing directions. Maybe the chicken layer is placed on top of the cranberry layer and then inverted on a platter after chilling. No other directions are given)
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LOOKING for: broccoli rsisin salad
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This isn't the one. Maybe it could do as a starting point. Broccoli Raisin Salad (MQ) 1 large broccoli head washed and drained 1 cup red onion chopped 1/2 cup golden raisins 1/2 cup pecans chopped 1/2 lb. bacon fried crisp and crumbled--I use less bacon Dressing 2 T. red wine vinegar (or apple cider) 3/4 cup mayonnaise or 1/2 mayo and 1/2 sour cream 1/4 cup sugar In large bowl, combine broccoli florets, onions, raisins, pecans and bacon. In small bowl, combine dressing ingredients; pour over broccoli mixture. Toss gently, refrigerate, covered, overnight and toss when ready to serve.
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Comments (1)
GlutenFree Mall - http://www.glutenfreemall.com/ or http://www.breadbeckers.com/buckets_bags.htm#QUINOA, both have 25 lbs for less than $40. The Mall also has 12 oz boxes. If you are looking to buy from the producer, try http://www.greenearthfarm.com/quinoa.html Here is a link that might be useful: Glutenfree Mall
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danzer1799_hotmail_com
23 years ago
can i ask a dumb question?
what's "quinoa"?
is it a veggie or a pasta?
i'm totally clueless here.

thanks. danzer.
wheelerc_nomail_com
23 years ago
Quinoa is a grain. It's fairly new to the American market but is very important in South American cuisine. It's been hailed as the 'super grain' because it has more protein than any other grain and is a complete protein because it contains all eight essential amino acids. It's compared to couscous in flavor and texture (almost bland, but picks up flavors easily). Quinoa is lighter and can be used as a substitute for rice, as a main dish, side dish, in soups, etc.

Hope this helps. :-)
salena330_yahoo_com
23 years ago
FYI: Quinoa is pronounced 'keen-wah'!!!
Salena
wheelerc_nomail_com
23 years ago
I knew that. :-)
JessyFeldm_speakeasy
20 years ago
Two of my favorite recipes for quinoa - cook in broth, with sliced shiitakes and a handful of peas.

Cook in broth with brown rice.

Yum!

I don't find the flavor 'bland' - I describe it as grassy. If you want to impress your jewish friends - tell them it's kosher for passover!!!!
teri2
20 years ago
Hmmmm. I don't find the flavor bland either. But I'd describe it as nutty. Whichever - it is very tasty. Gotta say I'm not fond of the rinse regimen, tho. Guess I'm spoiled.

Teri
ariel2006
17 years ago
Thanks
I've also been searching for information about quinoa and I've found a good compilation in:

http://quinoa.iuhu.com.ar/

It includes information about quinoa and some preparation instructions and recipes.
Hope it helps.

Here is a link that might be useful: Quinoa
disneynut1977 ~ Melissa
16 years ago
I've made a creamy quinoa dish if you don't mind dairy. Just boil the quinoa as usual and after mix in 4-6 ounces of lite cream cheese while it's still warm (it will melt into the quinoa), halfed cherry tom's (yellow or red), halfed black olives, whole roasted garlic cloves, saute onions with fresh rosemary needles and toss it all (with a little olive oil) together. For all the veggies, just put in the amount you like. I personally load it with the garlic and rosemary. Another good one would be asparagas.

LOOKING for: Quinoa salad

Comments (10)

angel_despammed_com

wheelerc_nomail_com

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