The weather has finally been sunny and warm here. I think it is time to lighten the menu up a bit!
Quinoa (pronounced keen-wah) is an ancient crop that has been eaten by the South American people for 5,000 years. It means “mother grain” in the Inca language. While some people refer to it as a grain, it is actually a seed. It is gluten-free, comes in different colors and is just plain delicious!
This hardy little seed looks a little bit like couscous, but is smaller in size and crunchier in texture. Quinoa has many health benefits. It is rich in lysine, which promotes tissue growth throughout the body, has a very high range of anti-inflammatory benefits and is rich in nutrients such as iron, magnesium, vitamin-E, potassium and fiber. Have I convinced you to try it yet?
Quinoa is also a very versatile food. It can be used in soups, salads, side dishes, and stuffing. I loved this recipe for so many reasons. One of which is, I love the book, The Home Cook, by Alex Guarnaschelli. I have been a huge fan of her for years. The book is really written for a home cook, because the recipes are simple, yet have bold depths of flavor to them. I think I copied about 15 recipes that I plan to make in the future. So you will be seeing a lot of Alex’s recipes coming soon.
This recipe is perfect for a spring or summer day. It is filled with ingredients that blend together perfectly. The toasted quinoa gives this dish a wonderful nutty-like crunch. The vinaigrette is light and fresh. As always, the combination of lemon and honey are delightful. The toasted almonds top it off to give it some saltiness and make this a perfect side dish.
This is an absolute “must try”. Put it at the top of your list.
This recipe will serve 6 to 8 people who will love this refreshing salad with a lovely, mouthwatering \dressing.
Ingredients for Quinoa Salad
4 tbsp. (1/2 stick) unsalted butter
2 medium shallots, minced
1 medium garlic clove, minced
Kosher salt
1 1/2 cups red quinoa
1/4 cup fresh lemon juice (from 2 medium lemons)
1 tsp. honey
1/2 cup extra-virgin olive oil
2 tbsp. canola oil
1/2 cup slivered blanched almonds
1/2 cup minced fresh chives
Heat a medium sauté pan over medium heat, add 2 tablespoons of the butter.
Toss in the shallots and garlic.
Season with 1 tablespoon salt and cook until the shallots become translucent, but not brown, about 3-5 minutes.
Stir in the quinoa and cook until you hear it crackling, about 2 minutes.
Add 5 cups water and stir gently.
Season with 1 tablespoon salt and bring to a simmer.
Simmer over low heat until the quinoa is tender, 25 to 30 minutes.
Remove the pan from the heat, transfer the quinoa to a bowl, and keep it warm.
In a large bowl, whisk the lemon juice, with 1 teaspoon of salt and the honey.
Gradually whisk in the olive oil and canola oil.
Taste for seasoning.
Wipe out the sauté pan you used to cook the quinoa and add the remaining 2 tablespoons butter.
Heat the butter over medium heat until it melts and starts to brown slightly.
Add a few tablespoons of the cooked quinoa and the almonds and sauté until they become brown and crispy, 5 minutes.
Season with 1 teaspoon salt.
In the bowl containing the vinaigrette, stir in the cooked quinoa, 1 teaspoon salt, and the chives.
Top with the crisped quinoa and almonds.
Taste for seasoning, and serve.
It’s that simple!
