Today is my unusual ingredient day. I have picked quinoa (pronounced quin-wah) and for those of you that have never had it I highly recommend you try it out sometime. Quinoa is more interesting then rice, cooks just as easy and is way more fun to say.
Supposedly this is the ancient staple of the Incans and is the grain with the highest protein content. It is crunchy and nutty, but absolutely must be washed before used, or it will have a bitter flavor. I like to toast my quinoa in the oven before cooking it because it really brings out the flavor, but this step is always optional.
I have used quinoa only in salad type forms, but it is also in pilafs, muffins and soups. For my lunch today I decided on the following recipe which I adapted from the Rebar Modern Food Cookbook:
Quinoa Cilantro Corn Salad with Grilled Chicken and Lemon-Lime Dressing
(aka The Really Long Name Recipe)
I have used quinoa only in salad type forms, but it is also in pilafs, muffins and soups. For my lunch today I decided on the following recipe which I adapted from the Rebar Modern Food Cookbook:
Quinoa Cilantro Corn Salad with Grilled Chicken and Lemon-Lime Dressing
(aka The Really Long Name Recipe)
1 cup quinoa
1 1/2 cups water
1/2 tsp salt
2 grilled chicken breasts, cubed
2 grilled chicken breasts, cubed
2 1/2 cups corn, fresh or frozen
1 small red onion, minced
2 jalapeno peppers, seeded and minced
1/2 red pepper, finely diced
3 tbsp lemon juice
3 tbsp lime juice
1/4 cup fresh cilantro
3 green onions, chopped
4 cup sliced black olives
1 tsp salt
1/2 tsp Tobasco sauce, or to taste
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Spread onto a baking sheet lined with foil. And bake for 10 minutes in oven set at 450 degrees. Halfway through baking the baking time, bring the water to boil in a small pot, adding the quinoa once it is finished baking. Add the salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.
This is very “healthy” tasting to put it simply. It is filling, yet not heavy and with a bit of heat from the jalapenos. I am going to pack it up for lunch this week. It’s nice to have a change from the usual turkey sandwiches, aka our attempt at the Subway Diet. So go ahead---be dangerous on your next trip to the grocery--and pick up a box of quinoa:)
Place quinoa in a fine mesh sieve and rinse thoroughly with cold, running water. Spread onto a baking sheet lined with foil. And bake for 10 minutes in oven set at 450 degrees. Halfway through baking the baking time, bring the water to boil in a small pot, adding the quinoa once it is finished baking. Add the salt and bring to a boil again. Cover and reduce heat to low for 15 minutes. Turn off the heat and keep the pot covered for an additional 5 minutes. Strain off any excess liquid and spread the quinoa out to cool on a tray while preparing the remaining ingredients.Steam or lightly saute corn until just tender and cool to room temperature. Combine all of the ingredients in a large bowl and gently toss. Season with additional salt, pepper or hot sauce to taste. Serve with fresh lime wedges.
This is very “healthy” tasting to put it simply. It is filling, yet not heavy and with a bit of heat from the jalapenos. I am going to pack it up for lunch this week. It’s nice to have a change from the usual turkey sandwiches, aka our attempt at the Subway Diet. So go ahead---be dangerous on your next trip to the grocery--and pick up a box of quinoa:)
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