Everyone these days is singing the praises of quinoa. And with good reason! Quinoa is a complete protein that is also high in fiber, magnesium and iron. It is actually the seed of a plant but is cooked like a grain and can easily replace less nutritious grains and starches like rice or pasta. Best of all it is very easy to make and extremely versatile.
There is an Asian marinade I have made for years that works really well with salmon, chicken and pork. (I will post the recipe soon) This weekend I was craving my omega 3s so I went for the salmon. I knew I wanted to keep the meal as healthy as possible so quinoa seemed like an obvious choice for a side. Keeping in line with my asian marinade I began to think of Japanese flavors and came up with this salad. If quinoa weren't healthy enough for you I've thrown in edamame beans, avocado, spring onions and cilantro. Quite unintentionally everything turned out to be green, hence the name. And it's chock full of goodness - nutritionally and deliciously!
The evening I made this dish we enjoyed it warm, right out of the rice cooker. The warm quinoa was a nice contrast to the cooler vegetables and the vinaigrette. However, I made sure to make enough so that I could stash some in the fridge to eat over the next few days and believe me, it tastes just as good cold the next day.
The evening I made this dish we enjoyed it warm, right out of the rice cooker. The warm quinoa was a nice contrast to the cooler vegetables and the vinaigrette. However, I made sure to make enough so that I could stash some in the fridge to eat over the next few days and believe me, it tastes just as good cold the next day.
Green Goodness Quinoa Salad
Ingredients:
1 cup (180g) uncooked quinoa
1 cup (165g) shelled, thawed edamame beans*
1 avocado, diced
1/3 cup (about 2 large) spring onions/scallions
2 Tablespoons chopped cilantro
*You can get edamame beans in the freezer section of Asian markets, some supermarkets or Picard here in France
Vinaigrette:
(You will not need all of the prepared vinaigrette but it is handy for other salads)
2 Tablespoons (30 ml) rice vinegar
3/4 Tablespoon (10ml) Soy Sauce
6 Tablespoons (90ml) Extra Virgin Olive Oil
1 Tablespoon (15ml) Sesame Oil
1/2 Tablespoon Minced Ginger (from a piece of ginger about the size your thumb knuckle and up)
1/2 clove of garlic, minced
To make the Quinoa:
Most quinoa you buy in stores has been pre-rinsed but it doesn't hurt to give it a rinse just in case. This removes the saponin which can make the quinoa taste bitter. Simply place the quinoa in a mesh strainer and give it a good rinse.
Cooking quinoa is like cooking rice. The ratio is 2:1 (2 parts liquid to 1 part quinoa) and you can use water or stock. I like to make mine in the rice cooker because it is easy but you can do it on the stove too. Place 1 cup of quinoa and 2 cups of liquid (if you use water you may want to add a bit of himalayan or sea salt for better flavor) in a medium sauce pan. Bring the mixture to a boil. Reduce temperature and cover and simmer over a very low heat for 15 minutes. Remove from the heat and let sit for another 5 minutes. Fluff with a fork.
Meanwhile, in a large bowl combine the edamame beans, diced avocado and scallions. To make the vinaigrette: in a separate bowl or in an empty jam jar, whisk (or shake) together all the vinaigrette ingredients.
When the quinoa is ready, add it to the edamame and other vegetables and toss. Start by adding 3 Tablespoons (45 ml) of the vinaigrette and the chopped cilantro. Add a bit more vinaigrette if you want. (I used 4 tablespoons total).
Voila!
1 cup (165g) shelled, thawed edamame beans*
1 avocado, diced
1/3 cup (about 2 large) spring onions/scallions
2 Tablespoons chopped cilantro
*You can get edamame beans in the freezer section of Asian markets, some supermarkets or Picard here in France
Vinaigrette:
(You will not need all of the prepared vinaigrette but it is handy for other salads)
2 Tablespoons (30 ml) rice vinegar
3/4 Tablespoon (10ml) Soy Sauce
6 Tablespoons (90ml) Extra Virgin Olive Oil
1 Tablespoon (15ml) Sesame Oil
1/2 Tablespoon Minced Ginger (from a piece of ginger about the size your thumb knuckle and up)
1/2 clove of garlic, minced
To make the Quinoa:
Most quinoa you buy in stores has been pre-rinsed but it doesn't hurt to give it a rinse just in case. This removes the saponin which can make the quinoa taste bitter. Simply place the quinoa in a mesh strainer and give it a good rinse.
Cooking quinoa is like cooking rice. The ratio is 2:1 (2 parts liquid to 1 part quinoa) and you can use water or stock. I like to make mine in the rice cooker because it is easy but you can do it on the stove too. Place 1 cup of quinoa and 2 cups of liquid (if you use water you may want to add a bit of himalayan or sea salt for better flavor) in a medium sauce pan. Bring the mixture to a boil. Reduce temperature and cover and simmer over a very low heat for 15 minutes. Remove from the heat and let sit for another 5 minutes. Fluff with a fork.
Meanwhile, in a large bowl combine the edamame beans, diced avocado and scallions. To make the vinaigrette: in a separate bowl or in an empty jam jar, whisk (or shake) together all the vinaigrette ingredients.
When the quinoa is ready, add it to the edamame and other vegetables and toss. Start by adding 3 Tablespoons (45 ml) of the vinaigrette and the chopped cilantro. Add a bit more vinaigrette if you want. (I used 4 tablespoons total).
Voila!
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