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.