Monday, September 2, 2013

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.

2 comments:

  1. Marion reminded me that I substituted dried cranberries for the raisins and currents.

    ReplyDelete
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