Quinoa has become another member of our family over the past few years. It has changed my perception on healthy grains (i learned quick that it isn't a grain)and is in my rotation often. Quinoa is actually an amino acid-rich (protein) seed that can have a fluffy, creamy, slightly crunchy texture. What made me fall in love with Quinoa was the somewhat nutty flavor it exudes when cooked. Quinoa used to be available only in health food stores, but has become more mainstream in NYC/Brooklyn. You can now find it in most supermarkets and even in some bodegas!
Moving onto our recipe, what sets a summer salad aside from others is the fact that if prepared properly, it can sit out and withstand heat or sunlight during the spring and summer months. The crisp and cool temps and textures compliment the warm/hot barbecued items usually available at summer parties. I think the lemon and red wine vinegar provide a great contrast to the sweet and tangy tomatoes and red onion. I used roasted cauliflower to play off the nuttiness found in both the quinoa and veg. Enjoy!
Quinoa Salad with Roasted Cauliflower
For the salad:
1 1/2 cups dried quinoa or red quinoa
3 cups of water
1 head roasted cauliflower
1 red onion, finely diced
1 pint of grape tomatoes, halved
1/2 cup of parsley, finely chopped
For the dressing:
Juice of 1 lemon
1/4 cup red wine vinegar
1/4 cup extra virgin olive oil with extra on hand to add as you like
1 teaspoon dried oregano
1 teaspoon salt
1 teaspoon pepper
Directions:
1) Rinse dried quinoa in and pour into a medium sauce pan. Pour in 3 cups of water and bring to a boil uncovered.
2) Once your quinoa and water are boiling, cover and turn down to simmer. Cook 20 minutes or until liquid is absorbed and germ ring of the grain is visibly separating.
3) While cooking your quinoa, chop up all of your vegetables and roast cauliflower (recipe below). Set aside.
4) For dressing, combine all ingredients in a bowl or in the beaker of an immersion hand blender. Combine all ingredients until emulsified.
5) When quinoa is cooked, remove from heat and keep covered for 5 minutes to allow any extra liquid to be absorbed.
6) Pour cooked quinoa into a large mixing bowl to cool. Set aside for 15-20 minutes while cauliflower roasts. Fluff twice to release any trapped heat/steam.
7)Toss chopped vegetables with cooled quinoa.
8) Pour prepared dressing over vegetables and quinoa and toss to combine evenly. Salt and pepper to taste.
9) Add pre-chopped parsley and cauliflower to bowl and using a spatula, stir to combine.
For Roasted Cauliflower:
1) Preheat oven to 400 degrees.
2) Cut cauliflower into florets and toss in oven proof pan with EVOO, salt, pepper, and garlic powder.
3) Roast for 30-45 minutes or until golden. Set aside.
Tips:
*Serve this salad warm, room temperature, or chilled. In my experience this salad is best the day after or after chilling for a few hours.
*Using a spatula to stir and combine this salad helps to avoid the quinoa becoming overworked or sticky.
*Be sure to allow the quinoa to cool to room temp prior to adding veg and dressing to keep the veg from cooking or becoming limper than desired.
I love summer salads like this much like I enjoy my Asian slaw I've shared in the past. It can serve as a meal on its own or be the side to your lunch sandwich or dinner. I make sure to prepare a large quantity when I make this dish because it can be refrigerated for up to a week and goes a long way for you for not a lot of money.
For more on the health benefits of quinoa, check out the site listed below.
http://www.3fatchicks.com/5-health-benefits-of-quinoa/
Have a great week and happy eating!!!
Location:Brooklyn, New York
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