BASICS, SALADS, TRENDING

SALADS: Quinoa Tabbouleh – Spicy Asian Quinoa Salad – Quinoa, Corn and Black Bean Salad – Baby Lima Bean and Quinoa Salad…

Quinoa Tabbouleh

THE MEDITERRANEAN GOES to South America when gluten-free quinoa stands in for the bulgur traditionally used in this dish. Adding chickpeas or edamame makes this a filling meal. Serve this salad on a bed of greens or in a lettuce wrap with Hummus.

SERVES 4

2½ cups quinoa, cooked and cooled to room temperature

Zest of 1 lemon and juice of 2 lemons, or to taste

3 Roma tomatoes, diced

1 cucumber, peeled, halved, seeded, and diced

2 cups cooked chickpeas, or one 15-ounce can chickpeas, drained and rinsed

8 green onions (white and green parts), thinly sliced

1 cup chopped parsley

3 tablespoons chopped mint

Salt and freshly ground black pepper to taste

Combine all ingredients in a large bowl. Chill for 1 hour before serving.

SALADS : Quinoa Tabbouleh - Spicy Asian Quinoa Salad - Quinoa, Corn and Black Bean Salad - Baby Lima Bean and Quinoa Salad...

Spicy Asian Quinoa Salad

YES, QUINOA IS from the Americas, not Asia, so you could certainly make this dish with brown rice, or even millet, to make it more authentically Asian. Authentic or no, the mild, nutty flavor of quinoa is a nice complement to the Asian flavors of the adzuki beans, fresh ginger, cilantro, and lime juice.

SERVES 4 TO 6

¼ cup plus 2 tablespoons brown rice vinegar

4 cloves garlic, peeled and minced

Zest and juice of 2 limes

1½ tablespoons grated ginger

1½ teaspoons crushed red pepper flakes

4 cups cooked quinoa

2 cups cooked adzuki beans, or one 15-ounce can, drained and rinsed

¾ cup mung bean sprouts

½ cup  finely chopped cilantro

6 green onions (white and green parts), thinly sliced

Salt to taste

4 cups spinach

Combine the brown rice vinegar, garlic, lime zest and juice, ginger, and crushed red pepper flakes in a large bowl and mix well. Add the quinoa, adzuki beans, mung bean sprouts, cilantro, green onions, and salt and toss to coat. Refrigerate for 30 minutes before serving on top of the spinach.

Quinoa, Corn and Black Bean Salad

IF CORN IS in season, use it fresh off the cob or roast the unhusked ears on the grill to add even more flavor to this great summer salad.

SERVES 4

2½ cups cooked quinoa

3 ears corn, kernels removed (about 2 cups)

1 red bell pepper, roasted, seeded, and diced

½ small red onion, peeled and diced

2 cups cooked black beans, or one 15-ounce can, drained and rinsed

1 cup finely chopped cilantro

6 green onions (white and green parts), thinly sliced

1 jalapeño pepper, minced (for less heat, remove the seeds)

Zest of 1 lime and juice of 2 limes

1 tablespoon cumin seeds, toasted and ground

Salt to taste

Combine all ingredients in a large bowl and mix well. Chill for 1 hour before serving.

Baby Lima Bean and Quinoa Salad

LIMA BEANS AND quinoa are both native to the Americas and, therefore, are a natural pairing in this dish.

SERVES 4

2 tablespoons brown rice syrup

¼ cup brown rice vinegar

Zest of 1 lime and juice of 2 limes

4 cups cooked quinoa

2 cups cooked baby lima beans, or one 15-ounce can, drained and rinsed

1 cup shredded red cabbage

1 carrot, peeled and grated

½ cup chopped cilantro

Salt and freshly ground black pepper to taste

Place the brown rice syrup, brown rice vinegar, and lime zest and juice in a large bowl and whisk to combine. Add the quinoa, baby lima beans, red cabbage, carrot, cilantro, and salt and pepper and toss until well mixed. Refrigerate before serving.

Fruited Millet Salad

COOKING MILLET LIKE pasta—in a lot of water—keeps it from clumping as it cools. Serve this salad on a bed of arugula or mixed greens.

SERVES 4

1 cup millet

Zest and juice of 1 orange

Juice of 1 lemon

3 tablespoons brown rice syrup

½ cup dried unsulfured apricots, chopped

½ cup currants

½ cup golden raisins

1 Gala apple, cored and diced

2 tablespoons finely chopped mint

1. Bring 2 quarts of lightly salted water to a boil over high heat and add the millet. Return to a boil, reduce the heat to medium, cover, and cook for 12 to 14 minutes. Drain the water from the millet, rinse it until cool, and set it aside.

2. Place the orange juice and zest, lemon juice, and brown rice syrup in a large bowl. Whisk to combine. Add the apricots, currants, raisins, apple, and mint and mix well. Add the cooked millet and toss to coat Refrigerate before serving.

Bulgur, Cucumber and Tomato Salad

QUICK-COOKING BULGUR makes this a perfect summer dish—there’s no long cooking in a hot kitchen. Use quinoa for a gluten-free version; it also cooks in less than 20 minutes.

SERVES 4

1½ cups bulgur

1 cup cherry tomatoes, halved

1 medium cucumber, halved, seeded, and diced

3 cloves garlic, peeled and minced

4 green onions (white and green parts), sliced

Zest and juice of 2 lemons

2 tablespoons red wine vinegar

1 teaspoon crushed red pepper flakes, or to taste

¼ cup minced tarragon

Salt and freshly ground black pepper to taste

Bring 3 cups of water to a boil in a medium pot and add the bulgur. Remove the pot from the heat, cover with a tight-fitting lid, and let it sit until the water is absorbed and the bulgur is tender, about 15 minutes. Spread the bulgur on a baking sheet and let cool to room temperature. Transfer the cooled bulgur to a bowl, add all the remaining ingredients, and mix well to combine. Chill for 1 hour before serving.

Autumn Wheat Berry Salad

WHEAT BERRIES ARE one of the heartiest grains, which gives them a long cooking time along with their exceptional health benefits. Use quinoa or millet for a gluten-free (and somewhat quicker-cooking) alternative.

SERVES 4

2½ cups wheat berries, soaked overnight

¼ cup plus 2 tablespoons apple cider vinegar

¼ cup brown rice syrup

2 celery stalks, thinly sliced

½ cup chopped green onion (white and green parts)

2 tablespoons minced tarragon

1 Bosc pear, cored and diced

½ cup fruit-sweetened dried cranberries

Salt and freshly ground black pepper to taste

1. Bring 5 cups water to a boil in a medium saucepan and add the wheat berries. Return to a boil over high heat, reduce the heat to medium, cover, and cook until the wheat berries are tender, about 1¾ hours. Drain the excess water from the pan and rinse the berries until cool.

2. Combine all the other ingredients in a large bowl. Add the cooled wheat berries and mix well. Chill for 1 hour before serving.

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