Quinoa (KEEN-wah) is well on its way to being dubbed supergrain of the millennium. High in fiber and a high-quality protein similar to that found in meat, this grain—a diet staple of the ancient Incas—cooks up like rice and has a mild flavor similar to couscous. Quinoa can be found in health-food stores and many supermarkets.
1 3/4 cups water
1 cup uncooked quinoa
1/2 cup coarsely chopped seeded tomato
1/2 cup chopped fresh mint or parsley
1/4 cup raisins
1/4 cup chopped cucumber
1/4 cup fresh lemon juice
2 tablespoons chopped green onions
1 tablespoon extra-virgin olive oil
2 teaspoons minced fresh onion
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
How to Make It
Combine water and quinoa in a medium saucepan; bring to a boil. Cover, reduce heat, and simmer 20 minutes or until liquid is absorbed. Remove from heat; fluff with a fork. Stir in tomato and remaining ingredients. Cover; let stand 1 hour. Serve chilled or at room temperature.
Adding this to my "to-try" list as I like quinoa. One suggestion for this recipe - for the sake of those unfamiliar with quinoa, you should include a step where you always rinse it thoroughly before cooking. It has a natural, powdery coating that is very bitter if left on. For those who felt the quinoa was too bland or too mushy, you can also toast the quinoa before cooking. Once you rinse it, toss is in a dry, unoiled skillet (like toasting nuts) for a few minutes until the color just starts to darken. I find this really improves the flavor.
Everything was fine except the mint turned black when it was mixed together. I think this was because the quinoa was still warm when I did mix everything up. Next time, I would wait until the quinoa cooled.
If you soak the quinoa in water for 5-15 min, then rinse through a fine strainer that will also help the quinoa cook better.
Loved this! My changes to it: I used both mint AND parsley. I omitted the regular opnions (but kept the green ones). I put in more tomoato and cucumber than called for. I also used the juice of a whole lemon, which is more than what is called for. I made it the night before a dinner party and chilled it. But my secret ingredient - I de-seeded a pomegranate the night before and stored the seeds in a separate bowl (covered). Before I served it I mixed in the pomegranate seeds and it was great! It added some nice sweet/tartness/crunch to the salad. I waited till the last minute to mix in the seeds so that they wouldn't stain the quinoa overnight and make the salad look pink.
Yummy to the tummy dish! It's not my first time to prepare quinoa for my family, I love trying different recipes every time and this is another addition to our fave dish list. I use Village Harvest Golden Quinoa every time I'm doing a quinoa recipe or any whole grains or rice recipes. The quality of their product is really good, they're worth the mention here. :)
I'm so sick of reading reviews about a recipe when they don't follow recipe. What's the point? They'll give something 4 stars and then say "This was delicious! I omitted the parsley and mint, and I didn't put in the raisins, I omitted the regular onion, and used a whole lemon instead of 1 tablespoon."
Isn't it a different recipe at that point? It would be nice to read reviews by those who followed the recipe. Isn't the whole point to rate the recipe?
I've made this twice now with a few tweaks and everybody who has tried it, loved it! Used mint, skipped the raisins, added lemon zest and used a whole cucumber (peeled) instead of just 1/4c. Ate it for lunch almost exclusively for a week and still looked forward to lunch that last day when I finally ran out!
Yes! Rinse the quinoa first! :-) Made the recipe exactly as indicated the first time and it was great! Great base recipe!The second time I used dried cranberries instead of raisins (hydrated them in some hot water for five minutes before draining and tossing into the salad), and Cilantro instead of the mint. Chopped some roasted almonds up and sprinkled on top! Yum! :-)
I used this as our introduction to Quinoa and we loved it. We are making a real attempt to eat healthier and what a great way to start! Since originally trying this, I have varied the ingredients just for variety but still go back to the original. It has given me the courage to experiment. Very tasty.
I have a silly question: How long can you store this before it goes bad? (I ask becasue of the tomato's. I have found that when I cook tomato's in a recipe it can sometimes affect/limit storage life.)
This was delicious!
I love this - I sub cilantro (a whole bunch chopped) for the mint/parsley and skip the raisins. I also just add the seeds in the tomatoes as I usually use cherry tomatoes for more flavor. I also used lime & lemon juice because that what I had. Delicious!
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