Thursday, May 10, 2012

quinoa for mom


Once I had quinoa, tabouleh made from bulgar tasted like cardboard. I absolutely love quinoa and it's fun that it's so good for you!  And, as an extra bonus, it's super quick to make, about 15 minutes tops.
This was something I put together for lunch to have around for a few days, inspired after my Mom asked me for ideas on what to do with with this seed. It's more of a suggestion than a recipe. Any vegetable could be exchanged for something else, maybe broccoli for the kale.

2 cups cooked quinoa (It's very important to rinse the quinoa. It's coated in a natural compound called saponin that protects the plant while it's growing but tastes terrible. Just takes a minute, I use a sieve.)
2 cups chopped vegetables - carrot, celery, red and orange pepper
3 green onions, whites and part of the green
love this little jar
2 cups kale, de-stemmed and cut nto strips

For the dressing:
2 T tahini
1 tsp minced garlic (one clove) minced very fine
2 T fresh lemon juice
1 tsp rice wine vinegar
2 - 3 T olive oil
heaping 1/4 tsp salt
3 T water
cayenne to taste
You'll probably have left over dressing. You can thin with a little water if necessary.

Put the vegetables and quinoa in a bowl and toss with the dressing.
It's pretty rich and I think goes well with tomatoes.
Served best at room temperature.

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