Anti-gravity grains: how can I prevent quinoa from sinking to the bottom of my salad?
Looking for a magic trick, folks. I've concocted a DELICIOUS lunch salad - think kale, quinoa, cherry tomatoes, pickled red onion, parmesan, and pita chips, all topped with a creamy Caesar/pesto dressing and finished with a bit of sriracha - but no matter how I mix it, I always end up with a bunch of dressing-drenched grains at the bottom of the bowl. Has anyone tackled this problem before, or am I the only one bothered by these lost comrades?
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P.S. No, you're not the only one. I find the extra 1 - 2 minutes it takes to plate a salad thoughtfully --arranging the star ingredients and taking any special properties into account -- is well worth the effort. For example, when red beets are included, they are always lightly dressed and carefully placed, one by one, on the plated salad right before serving. I don't care for the magenta dressing everywhere and pink vegetables that otherwise ensues.