By Amber Maisano
The best quinoa salad is full of color, flavor, and texture, and is sustaining and satisfying. Quinoa is prized as a powerful Qi tonic that warms the body, harmonizes digestion, and nourishes the kidneys. Combining quinoa with tons of fresh veggies makes this recipe both strengthening and refreshing.
Ingredients:
Serves 6
1½ cups halved, toasted almonds
2 cups uncooked quinoa
Sea salt
½ tsp olive oil
1 medium onion, sliced into thin quarter moons
¼ cup red wine vinegar
¼ cup cold water
2 large cucumbers, cut into ¾-inch pieces
2 medium carrots cut into thin quarter moons
2 pints yellow and red grape or cherry tomatoes, halved
1½ cups pitted kalamata olives, or your favorite tangy olive, whole or halved
1½ cups dried currants or other dried fruit of your choice
2 Tbsp dried oregano
2 cups fresh herbs such as parsley, scallions, dill, chives, mint, or whatever you like
¾ cup olive oil
¾ cup fresh lemon juice
2 large cloved garlic, minced
Sea salt and fresh ground black pepper (optional) to taste
Umeboshi vinegar to adjust seasoning, if desired
Method:
- Preheat the oven to 350° F. Rinse and drain the almonds. Spread them on a baking sheet and toast them for 10 minutes. Reduce the temperature to 325° F, toss the almonds, and toast about another 10 minutes, until lightly golden on the inside. Remove from the oven and transfer to a plate to cool completely.
- Rinse the quinoa. Note: If you do not have a strainer with holes smaller than the quinoa, skip this step. If you do, place the quinoa in a bowl and cover it with water. Swish the quinoa around with your hand to wash and pour through a fine mesh strainer.
- Place the quinoa in a 2-quart pan and add 3 cups of water, ¼ teaspoon sea salt, and ½ teaspoon olive oil.
- Cover, leaving the lid ajar to avoid boiling over, and bring to a boil. Once boiling, turn the heat down to a simmer and cook for 15 minutes. Turn off heat and allow to rest 10 minutes. Fluff with a fork and pour into a large mixing bowl. Spread it out to allow it to cool while preparing the rest of the ingredients. You can also place the bowl in the fridge after 10 minutes to cool it down faster.
- Place the red onion in a small bowl. Pour the red wine vinegar and cold water into a measuring cup then pour it over the onion and allow to sit for 15 minutes while preparing the rest of the salad.
- Cut and place the cucumbers, carrots, tomatoes, olives and herbs (reserve some for garnish) into a large mixing bowl. Drain the red onions and add them to the bowl. Sprinkle the currants and oregano over top.
- Add the cooled quinoa to the vegetables.
- Pour the olive oil and lemon juice over top.
- Add the minced garlic and cooled almonds. Sprinkle with sea salt and black pepper, and mix well to combine.
- Taste and adjust seasoning if desired. Umeboshi is great for the step with its salty and tangy flavor.
- Transfer to a serving dish and garnish with reserved herbs.
Amber Maisano served as head chef and kitchen manager at the Kushi Institute. She presently cooks for the Abode of the Message, a spiritual retreat center in New Lebanon, NY.