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  Quintessential quinoa

Quintessential quinoa

AGE CORRESPONDENT
Published : Jan 28, 2016, 10:17 pm IST
Updated : Jan 28, 2016, 10:17 pm IST

Quinoa, Beet, and Arugula Salad Ingredients

QUINOA AVOCADO SALAD.jpg
 QUINOA AVOCADO SALAD.jpg

Quinoa, Beet, and Arugula Salad

Ingredients

1/2 pound beets (peeled and sliced) l 1 cup red quinoa l 2 cups water l 1/2 cup olive oil l 1/2 cup red wine vinegar l 1 1/2 tsp white sugar l granulated sugar 4 lbs l 1 clove garlic, crushed 1 tsp salt l 1/4 tsp ground black pepper l 2 green onions (sliced) l 3 ounces arugula (chopped) l 5 ounces goat cheese (crumbled).

Method Place a steamer insert into a saucepan, and fill with water to below the bottom of the steamer. Cover pan and bring water to a boil. Add beets, cover pan, and steam until just tender, seven to 10 minutes. Set aside.

Add quinoa and 2 cups water to a saucepan over high heat. Reduce heat to medium-low, cover, and simmer till tender and the liquid has been absorbed.

While quinoa is cooking, whisk olive oil, red wine vinegar, sugar, garlic, salt, and black pepper together in a large bowl.

Remove quinoa from heat, then immediately add half of the vinegar dressing while fluffing the quinoa; reserve remaining dressing. Cover and refrigerate quinoa until cool, at least an hour.

Stir green onions, arugula, goat cheese, beets, and remaining dressing into cooled quinoa mixture. Toss lightly before serving.

Red Quinoa and Avocado Salad Ingredients 1/3 cup red quinoa l 2/3 cup water l 1 cup cherry tomatoes (halved) l 1/2 cup diced cucumber l Cucumbers Greenhouse l 1/4 cup diced red onion l 2 tbsp lime juice l 1/2 tsp ground cumin seeds l salt and pepper to taste l 2 cups baby spinach leaves l Spinach l 1 avocado (peeled, pitted and sliced)

Method Bring the quinoa and water to a boil in a saucepan over high heat. l Reduce heat to medium-low, cover, and simmer until tender, and the water has been absorbed, about 15 to 20 minutes. l Spread into a mixing bowl, and refrigerate.

Once the quinoa has chilled, gently stir in the tomatoes, cucumber, and onion. l Season with lime juice, cumin, salt, and pepper; stir to combine. l Divide the spinach leaves onto salad plates, and top with the quinoa salad. l Garnish with the avocado slices to serve.

Kale and Quinoa Salad Ingredients 2 cups water l 1 cup quinoa l 10 leaves kale, cut into small pieces l 3 tbsp olive oil l 2 tbsp lemon juice l 1 tsp Dijon mustard l 1 large garlic clove (minced) l 1 tsp fresh cracked black pepper l 1/2 tsp ground sea salt l 1 cup pecans l 1 cup currants l 3/4 cup crumbled feta cheese

Method Bring water to a boil, stir quinoa and follow method in above recipes. l Put kale in a large mixing bowl. l Whisk olive oil, lemon juice, Dijon mustard, garlic, pepper, and salt together in a bowl until oil emulsifies into the mixture; drizzle over kale. l Add cooled quinoa, pecans, currants, and feta cheese to the dressed kale and toss to incorporate.