Trudy’s Stunningly Good Quinoa Salad

Trudy’s Stunningly Good Quinoa Salad

I was introduced to this recipe in the spring of 2010, when Trudy made this salad for those of us assembled for the marriage of her son to my daughter. I have made it since for a meal at Roberts Creek Cohousing, hence the 6X version.

Ingredients for salad. NOTE: Six times the recipe easily feeds 40 when served as a side dish

	Ingredients	X2	X6
1 1/3 c	Quinoa (or 3 cups cooked)	2 2/3	8c
1	Yellow pepper (or other veg)	2	6
6	Dried apricots chopped	12	36
3T	Golden raisons	6T	18T
2T	Currents	4T	12T
½ c	Toasted pine nuts (or almonds)	1c	3c
2T	cilantro	4T	12T

Ingredients for Dressing

	Ingredients	X2	X6
1	Garlic cloves	2	6
2	Zest of limes	4	12
2-3T	Lime juice	4-6 T	12-18T
2T	Finely chopped green onions	4T	12
½	Jalapeno	1	3
½ tsp	Cumin seed	1 tsp	3 tsp
½ tsp	Coriander	1 tsp	3 tsp
¼ tsp	Mustard powder	½ tsp	1 ½ tsp
½ c	Olive oil	1 c	3c
2T	Chopped cilantro	4T	12T

How to cook quinoa according to Ruth Reichl, The Gourmet Cookbook.

NOTE: It is not worth taking short cuts on the cooking of the Quinoa. I recently did take a cooking shortcut when serving 35 writers, and the texture of the quinoa was sub-wonderful. Always trust Ruth Reichl. Don’t always trust the internet.

1. Rinse in 5 changes of water in a bowl rubbing grains and letting them settle each time before pouring off water (or drain in a sieve).
2. Cook quinoa in a 3-4 quart saucepan of boiling well salted water for 10 minutes. Drain in a sieve and rinse under cold water.
3. Bring about 1 ½ inches water to a boil in same saucepan. Set sieve with quinoa over saucepan; quinoa should not touch water. Cover with a kitchen towel and lid and fold edges of towel up over lid (so towel won’t burn). Steam quinoa until fluffy and dry, 10-12 minutes; check water level occasionally and add boiling water if necessary. Toss with oil and salt and pepper in large bowl and then cool.

Sharon’s Sesame Ginger Port Lamb

Sharon’s Sesame Ginger Port Lamb

Buzz the following in a food processor:

• 2 T peeled chopped fresh ginger
• 4 cloves chopped garlic
• 1 bunch scallions, trimmed & finely chopped

Put it into the container you will use for marinating and add the following:

• ¾ c soy sauce
• ¾ c port (good quality is worth it)
• ½ c dark sesame oil
• 1T sugar
• ½ tsp black pepper

Marinate a butterflied leg of lamb in the above mix (in a glass container) for at least 4 hours (or overnight – even better)

Barbeque about 15 minutes per side – or until done. Start with fat side down first. Meanwhile, reduce the marinade until thick and add:

• 3 T butter
• 1T sugar

During the last five minutes per side, baste the lamb with this reduction. Transfer lamb to cutting board and wait for 5 minutes, then carve against the grain and drizzle some reduction overtop. The rest of the reduction can be served on the side.

NOTE: When feeding about 35 people, three legs of lamb and a double recipe of marinade should do it. I had four legs, and it was too much. Also, when feeding 35, the basting step may be too challenging to get to, but no one is likely to complain.

ALSO: The same marinade works well with chicken – just substitute sake for the port. I heard no complaints, except that one tray of chicken was not enough.

I didn't get a picture of the lamb version - but here is the chicken.