Two salads from one grain
By Patti Bess
» More from Patti Bess
12:01 a.m. PT May 7, 2008
Did anyone see the cartoon in last weekend's Parade magazine? A couple is at a nice-looking restaurant, waiting to be seated. The host says to them, "Will that be talking or nontalking?"
Most of us can relate to that one. I can't claim any expertise in the field of relationships and psychology, but I have to try new things in the kitchen to maintain some sense of aliveness and keep the creative juices flowing.
We tend to travel in ruts, both with the food we prepare and in our dining conversation.
Take a risk, try these new recipes, and put a little pizzazz in your cooking. The worst thing that could happen is it sparks a good conversation.
The following salads are made with the grain quinoa (pronounced KEEN-wa). It was the staple of the Inca civilization of the Peruvian Andes.
Quinoa is a good source of plant protein as well as iron, potassium, magnesium, and lysine.
When cooked, tiny opaque spirals encircle this sand-colored grain and curl into its center. It has a light texture, nutlike flavor and cooks in 20 minutes.
Often available packaged at the supermarket, smaller quantities can be purchased in bulk at the natural foods store.
These recipes are calculated for two people with just a little left for another day. Serve them with a soup, steamed vegetables, or roasted meat.
Patti Bess is a freelance writer from Grass Valley. She is also the host of What's Cookin' on KVMR-FM.
Quinoa and pecan salad with dried cranberries
(Makes 3 to 4 servings)
1 3/4 cup water
3/4 cup quinoa
1 bunch green onions (about a half cup)
1/2 cup dried cranberries
Two stalks celery, chopped (about three quarter cups)
3 Tablespoons chopped cilantro
1/2 cup chopped pecans or walnuts
2 Tablespoons extra virgin olive oil
3 Tablespoons lemon juice
2 Tablespoons rice vinegar
1/2 Teaspoon salt
Generous grating of black pepper
Pinch of cayenne pepper
Bring water to a boil. Add quinoa and one quarter teaspoon of the salt. Cover and reduce heat to a simmer. Cook until quinoa is soft - about 20 minutes.
Add green onions, dried cranberries, cilantro, and celery to a large salad bowl. Toast the pecans in a small skillet on low heat and add to the salad bowl. Add the olive oil, lemon juice, vinegar, sesame oil, salt and peppers to a separate bowl. Stir to mix.
Add the quinoa to the vegetables when it has cooked and cooled slightly. Pour salad dressing over all. Set aside for 20 minutes, if possible, and serve at room temperature.
Tabbouleh with quinoa
(Makes 3 to 4 servings)
1 3/4 cup water
3/4 cup quinoa
1 bunch green onions (about a half cup)
2 small tomatoes, cut bite-size
3/4 cup finely chopped parsley
1/4 cup finely chopped fresh mint or tear apart a mint tea bag
1/4 cup extra virgin olive oil
1/3 cup lemon juice
1/2 Teaspoon salt (divided)
Generous grating of black pepper
Bring water to a boil. Add quinoa and one quarter teaspoon of the salt. Cover and reduce heat to a simmer. Cook until quinoa is soft-about 20 minutes.
Add green onions, tomatoes, parsley, and mint to a large salad bowl. Add the olive oil, lemon juice, remaining salt, and pepper to a separate bowl. Stir to mix.
Add the quinoa to the vegetables when it has cooked and cooled slightly. Pour salad dressing over all. Set aside for 20 minutes, if possible, and serve on a bed of lettuce at room temperature.
