Author Notes
I've been a fan of quinoa for a couple of years and always get a chuckle when people trip over the pronunciation (KEEN-wah)...and I'm amazed that even good cooks don't realize how much seasoning and flavor it needs. Quinoa needs fat/acid/spice. If you see a recipe that only calls for 2 T of lemon juice (Bon Appetit June 2012, p. 105), know that you are going to need to "doctor it up"...Sorry BA! You wouldn't just eat a bowl of steamed white rice....so be prepared to dice a little, mix up an interesting vinagrette and then be wholly satisified that you are eating a "Superfood", an ancient grain, a top 100 food of 2012, etc, etc.... —lorigoldsby
Ingredients
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1 cup
tri-color quinoa
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1 1/2 cups
water
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1/2 bunch
watercress or other green (like parsley or cilantro)
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1/2 bunch
mint
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6-8
mini red, yellow orange peppers, diced (or use 1/2 each of red, yellow, orange bell peppers)
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1/2 cup
heirloom cherry tomatoes, diced
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1
cucumber, seeded and diced
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1/4 cup
flavored olive oil ( I used a harissa flavored one)
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1/4 cup
neutral oil
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1/4 cup
orange champagne vinegar (I used the one from trader joes)
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1
lemon, juiced
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kosher salt and fresh cracked pepper, to taste.
Directions
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Boil quinoa in 1 1/2 c. of salted water...turn down immediately to a low simmer, cover and cook 10 minutes. Take off heat, let stand 5 minutes. You can then chill grains overnight. If prepping for the next day, wait to add dressing before using, or bring an additional amount to add.
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Add diced veggies and herbs. Original tabbouleh calls for flat leafed parsley but i like the peppery flavor of watercress and the zing of mint.
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Mix together oils and vinegar with lemon juice and salt and pepper with a whisk. If you want a bit of sweetness, but don't have an orange muscat champagne vinegar...add 1 T. orange marmalade or honey and 1 T. OJ to 1/4 c. vinegar.
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Serve with baked pita chips or torn pieces of warm pita bread.
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This salad is great for vegans, vegetarians and those with gluten sensitivites...if you want to make it more of a main dish salad, add some roasted chicken or fish (or for those vegan/vegetarian friends, grilled tempeh)
I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.
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