08 May, 2015

Quinoa Salad (recipe roundup)

This post contains three Quinoa Salad recipes using two different methods for preparing quinoa.

Quinoa is coated with saponins, which lend a bitter taste to the outside of the tiny seeds. Some quinoa comes pre-rinsed and this is usually indicated on the label. If not, be sure to rinse. 

  • Quinoa Salad with Grilled Corn, Tomatoes and Cilantro - Los Angeles Times (2011)

Grape and Quinoa Salad ingredients (8)
Recipe by Kati Neville
Makes 6 servings
3 cups cooked quinoa, cooled
1.5 cups red and green seedless grapes, sliced into quarters
0.5 cup dry-roasted hazelnuts, coarsely chopped
0.25 cup chopped green onion

1/4 cup canola oil
2 Tbsp fresh lemon juice
1 Tbsp sugar
1/4 tsp salt

Grape and Quinoa Salad directions
In a large covered bowl, combine all of the Salad ingredients; set aside.

In a small bowl, whisk together all of the Dressing ingredients and pour over the Salad; stir to combine.

Cover and refrigerate the Salad for thirty (30) minutes before serving.

Costco Wholesale Corporation. Home Cooking the Costco Way . Ed.Tim Talevich. Issaquah: Costco Wholesale Corporation, 2009, 51.

Herbed Quinoa ingredients (6)
Makes 6 servings
1.5 cups / 8-ozs quinoa
2.5 Tbsp extra-virgin olive oil
Freshly-ground black pepper
0.5 cup thinly sliced scallion greens
1 tsp fresh thyme leaves

Herbed Quinoa directions
Rinse quinoa thoroughly
Rinse quinoa in five (5) changes of water in a bowl, rubbing grains and letting them settle each time before pouring off water. If quinoa does not settle, drain in a large fine-mesh sieve after each rinse.

Parboil quinoa

In a 3- to 4-quart saucepan of boiling well-salted water, cook quinoa for ten (10) minutes. Drain in sieve and rinse under cold water.

Steam quinoa

In the same saucepan, bring about 1.5-inches water to boil. Set sieve with quinoa (or transfer quinoa to a cheesecloth-lined colander) over the saucepan, making sure the quinoa does not touch the water.

Cover with a clean, dry kitchen towel and the lid. To protect from burns, fold edges of towel up over lid. Steam quinoa until fluffy and dry, about ten to twelve (10 to 12) minutes, checking water level occasionally. If necessary, add boiling water to the side of the pan to keep the level at 1.5-inches.

If you wish, stop here and completely cool the quinoa before covering and refrigerating to use the next day. Bring to room temperature before adding other ingredients and serving.

Finish and serve

In a large bowl, toss the quinoa with the olive oil, and salt and pepper to taste. Then, cool before tossing with the scallion greens and thyme. Serve.

Quinoa Salad with Grilled Corn, Tomatoes and Cilantro ingredients (12)
Recipe by Russ Parsons
Makes about 6 cups or about 6 to 8 side dish servings
1 cup quinoa
1.75 cups water
2 cups grilled corn (from about 2 ears, cut from the cobs)
2 cups chopped tomatoes, or cherry tomatoes cut in half
1 serrano chile, seeded and minced
3/4 cup chopped green onion
1.5 cups chopped cilantro


3 Tbsp lime juice
2 Tbsp oil
1 clove garlic, minced
1.75 tsp ground cumin

Quinoa Salad with Grilled Corn, Tomatoes and Cilantro directions
Rinse quinoa
Place the quinoa in a strainer and rinse under running water until the water runs clear, one to two (1 to 2) minutes. Push the quinoa around in the strainer as you go.

Toast quinoa

Turn the quinoa into a medium saucepan and cook over Medium heat, stirring constantly. The quinoa will dry, then begin to stick a bit; keep stirring. The quinoa will begin to toast, smell nutty and turn a light golden color, about five (5) minutes total.

Cook quinoa

To the saucepan, add the water and 1/4 teaspoon salt and bring to a slow simmer. Then, cover and cook until the quinoa is dry, about thirty (30) minutes.

Remove from heat and set aside for ten (10) minutes before fluffing with a fork. You can prepare this salad up to this point one day in advance; refrigerate, tightly covered, then, bring to cool room temperature before serving.

Prepare dressing

In a blender, combine all of the Dressing ingredients and purée to a smooth dressing.

Finish and serve

When ready to serve, transfer the quinoa to a mixing bowl and gently stir in the corn, tomatoes, chile, green onions and 1 teaspoon salt.

Pour about half of the Dressing over the quinoa mixture and stir gently to combine. Add more dressing to taste. Gently fold in the cilantro. Correct the seasoning with more salt or lime juice, if needed, and serve immediately.

Parsons, Russ. "Quinoa salad with grilled corn, tomatoes and cilantro." Los Angeles Times. Tribune Publishing Company 4 Aug. 2011. Web. 26 Apr. 2015.

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Page Last Modified 30 May 2015

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