I've never cooked with this grain, but from what I've read and heard, it's a super food. Also, it's versatile and tasty -- two things I adore in ingredients. This past weekend, I made a quinoa salad inspired by a friend who offered that salad at a recent camping trip. It's simple, and here's the recipe that I created. If you go to Whole Foods, this might look familiar. My friend based her salad off of theirs, and I tweaked the ingredients to get a better consistency.
Cranberry-Orange Quinoa Salad
Ingredients
2 cup dry quinoa
1 cup orange juice
2 1/2 cups water
1 cup mandarin orange slices, drained
1/2 cup dried cranberries
1/2 cup raisins
1/2 cup walnut pieces
1 tspn salt
3 Tbspn extra virgin olive oil
Directions:
Rinse the quinoa with cold water and strain. In a pot, add the quinoa, water and salt. Bring to a boil and turn the heat down to simmer. Cook for 15 minutes or till the liquid is absorbed. When done, fluff with a fork and then lay out in a thin layer on a baking sheet to cool.
While the quinoa is cooking, reduce the orange juice to half by simmering in a non-reactive sauce pan for approximately 10 minutes. Set in the freezer for 5 mintues to cool. Once cooled, whisk in olive oil to make a vinaigrette.
In a large bowl, combine the cranberries, raisins, nuts, orange slices and cooked quinoa. Pour vinaigrette over the mixure and stir together. If desired, add fresh chopped mint. Serve cold. Great with a side of whole grain toast or leafy greens...or by itself. Makes approx 8 servings, 350 Calories per serving.